I have a brew going right now. I plan on washing the yeast (my first time). I was looking on Mr. Malty just to get an idea about how much yeast it will take to ferment the next batch properly, however I am getting a bit confused.
Under the repitching from slurry option, there are two factors that affect the amount of slurry required. The "non-yeast percentage" is not bothering me, as it does not affect pitching rate too much.
However, the "yeast concentration billion/ml" is making me a bit nervous, as this affects pitching rate tremendously. How do I determine just how thick the slurry is? I am assuming it will be somewhere around the middle, but I want to do things right.
Any help is appreciated.