OK this is my first time repitching washed yeast so bear with me. I used a process similar to this
to get the yeast out of my primary and into sanitized several jars.
I repitched about 350ML of washed yeast (Wyeast 3068 washed on Sunday) into 4.5 gallons of 1.060 wort and aerated. I did not make a starter because this yeast was just washed two days ago. This seems to be more than enough based on the pitching rate calculator
even without a starter. After about 16 hours I see no activity.
I've read all over these forums about washed yeast taking off like a rocket after a few hours so I'm kinda worried.
Also, the slurry I pitched was very thick. Basically I took what was my equivalent of this
picture decanted off the spent beer. Poured about 200ML into another sanitized container; added another 200ML of chilled boiled water and shook it like it owed me money. After 45 minutes I didn't see much separation so I just pitched the whole thing. Could I have just pitched a bunch of trub and not much yeast? I'm assuming next time maybe I should have way more water in the second jar to actually see the separation.
Finally the yeast was Wyeast 3068 Weihenstephan Weizen. Now that I think about it maybe it's best to top crop this yeast? Maybe because it is a low flocculating yeast and I harvested from the bottom maybe I only harvested a bunch of crappers?
OK so my questions:
Does it appear that I screwed anything up in regards to the process?
Has anyone had similar issues with Wyeast 3068 slow starting?
Should I pitch more of the harvested yeast and/or make a starter?
Or, have I not waited long enough and I seriously need to RDWHAHB?
I'm just worried because it seems that with everyone else re pitched yeast takes off like a rocket. Also, I'm brewing 12 gallons of Weizenbock today and don't want to pitch more of this washed yeast if it is crap and isn't working...