Making a Belgian Tripel today, OG 1.072. Using Wyeast High Gravity 3787 yeast slurry from Belgian Patersbier, OG 1.042. Slurry has been transferred to flask, chilled, decanted, and is now returning room temperature.
Slurry yielded ~800 mL. Northern Brewer's instructions advise that pitching onto yeast case is appropriate.
MrMalty advises ~172mL pitch of this slurry.
Which way to go? I know MrMalty is good, but I'm concerned that my yeast/trub ratio may be off from his presets.
Any help is appreciated.