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Old 01-03-2010, 03:33 AM   #1
Mar 2009
Dallas, TX
Posts: 1,112
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I have read the sticky but can not find this answer anywhere. When washing yeast, how do you know how large of a starter to make off of the washed yeast?
Scrat Brewing Company

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Old 01-03-2010, 04:01 AM   #2
Dec 2008
New York, NY
Posts: 324
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You should not have to make a full-sized starter. The small beer served as a starter that built up enough cells for a pitchable slurry.

Though, you might want to add a little fresh wort to rouse the yeast before you pitch.

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Old 01-03-2010, 04:05 AM   #3
jmo88's Avatar
Sep 2008
Posts: 1,380
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I am just getting into liquid yeast, so I'm no expert. However, I'd say it depends on how old the washed yeast is. The yeast viability decreases over time, whether its in a vial, smack pack, or a jar of washed yeast. When did you wash it?
(~):} Just a little Furthur (~):}

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Old 01-03-2010, 04:13 AM   #4
Jun 2008
Henrico, VA
Posts: 259
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Go here and select re-pitching from slurry. If you have enough "slurry" you won't need to build up your yeast with a starter, but as mentioned by wendelgee, you may want to give them a bit of wort so they wake up. Depending on how long ago you collected the yeast, you will also be verifying that they are indeed still viable.

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