Iíve just finished mashing and pitched some German ale yeast slurry that was in my fridge from a batch I finished fermenting back in February. I used the Mr.Malty calculator and it said to use 230ml of slurry, but I only had roughly 75ml of slurry. I figured Iíd try it out as I didnít have any other yeast on hand. I pitched this 2 days ago and it seems to be fermenting (air lock bubbling). Can anyone see any issues I might run into following this method?
A second question, I have a ton of hops in the bottom of my fermenter (I was testing out a new metal screen to filter out the hops but didnít work) and was wondering if it was possible to be able to get the yeast out of my fermenter without the hop debris?