Prymal
Well-Known Member
I know this topic has been beaten to death and I have read the sticky on yeast washing but I can't wrap my head around how to do it and pitch the correct cell count on brew day.
I have an IPA on us-05 that has been conditioning for 2 weeks I want to reuse that slurry for a dipa I brewing Saturday. I plan on kegging the IPA the morning I brew the Dipa.
Reading the sticky I would add some water to the year cake to loosen it up. How much water?
I let it settle out and pour the yeast into a container let it settle further then transfer again into smaller containers. I guess I just dont understand how much slurry to pitch if I just harvested it that day rather then using 2 or 3 month old washed yeast and getting a starter going. I know Mr Malty has a calc for pitching from slurry but I don't know where to position the 2 sliders to get an accurate volume to pitch.
Any help or suggestions would be awesome.
I have an IPA on us-05 that has been conditioning for 2 weeks I want to reuse that slurry for a dipa I brewing Saturday. I plan on kegging the IPA the morning I brew the Dipa.
Reading the sticky I would add some water to the year cake to loosen it up. How much water?
I let it settle out and pour the yeast into a container let it settle further then transfer again into smaller containers. I guess I just dont understand how much slurry to pitch if I just harvested it that day rather then using 2 or 3 month old washed yeast and getting a starter going. I know Mr Malty has a calc for pitching from slurry but I don't know where to position the 2 sliders to get an accurate volume to pitch.
Any help or suggestions would be awesome.