Ss Brewtech’s Biggest Baddest Holiday Giveaway Ever!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Help with Mr. Malty
Thread Tools
Old 10-14-2012, 03:52 PM   #1
Feedback Score: 0 reviews
Join Date: May 2012
Location: , IN
Posts: 32
Liked 2 Times on 2 Posts

Default Help with Mr. Malty

I could use a little advice here. Today happens to be both bottling day and brew day. I am making a brew with an OG of 1.075 and realized my starter is way too small. The yeast is a wyeast 1056. I am racking to bottles an amber that had an OG of 1.060 made with 1056. The thought of repitching on the old yeast cake makes me uncomfortable so I was thinking this might work. Could I pitch my starter and make up the difference with some of the old yeast cake by using the slurry tab on mr malty? Is the slurry tab only used for washed yeast? I hate to ruin the beer by under pitching by oh alot.

Offset_Bender is offline
Reply With Quote
Old 10-14-2012, 05:08 PM   #2
Senior Member
Feedback Score: 0 reviews
Hammy71's Avatar
Join Date: Sep 2008
Location: , Maryland, The Tax Me State
Posts: 5,822
Liked 507 Times on 386 Posts
Likes Given: 783


I use the slurry tab as just that. Slurry from the bottom of a previous brew. No wash.
Hammy71 is offline
Reply With Quote

Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Mr malty jarrodaden Fermentation & Yeast 2 06-16-2012 02:55 PM
Oh, really, Mr. Malty? SenorPepe Fermentation & Yeast 3 01-10-2012 08:09 PM
Mr. Malty Says... enohcs Fermentation & Yeast 23 10-03-2011 03:28 AM
Looking for something very malty Liquidicem Recipes/Ingredients 11 01-03-2008 04:06 AM
Mr. Malty uwjester Extract Brewing 5 11-20-2007 10:35 PM

Forum Jump

Newest Threads