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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > How big of a starter to use for re-pitched slurry?
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Old 03-17-2012, 12:26 AM   #1
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Default How big of a starter to use for re-pitched slurry?

I will be using WLP 001 slurry that was harvested 2/25/12 and that has been refrigerated.

I am brewing a 5 gallon batch of a small 1.040 blonde ale and Mr. Malty says to use 107ML of slurry.

Would you guys recommend making a starter to wake up the yeast? If so, how big and how much DME would you use?

Thanks for your help!

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Old 03-17-2012, 12:43 AM   #2
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If its been in a jar for about a month, I'd make a starter. Better safe than sorry. After a month its lost a lot of 'oomph'. I'd make the starter with maybe half the amount and see what happens. Hopefully somebody else will chime in.
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Old 03-17-2012, 02:10 AM   #3
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I only see Mr Malty indicating 38 ml yeast. If it is a thick slurry, you can move that indicator over. I would make a 1 qt starter, using 1 cup of dme. That should give you plenty of very active yeast.
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