Double Dry Hopped Re-Used Yeast

[WhiskeySam]

I made a double IPA with a huge starter of 001, and I wanted to keep the yeast. The beer was dry hopped twice. Lots of hop debris. I stored five large mason jars of yeast after racking. They separated into Beer/Yeast/Trub as expected.

I'm making my first starter with the first batch of reused yeast. I stopped adding at the trub layer, but of course, some trub/hop material made it in.

Question is, do I really have anything to worry about with using this yeast as far as affecting the taste of the next batch of beer. The next batch will also be an IPA, but just for future reference with my other jars of 001, am I going to have a problem?

 

[flars]

The residual dry hop material that made it into your starter will contribute very little if any flavor. High OG beers stress the yeast. I would suggest using a small amount of yeast and making a two step starter to propagate more healthy cells than may be achieved in a single step starter. These pitch rate/starter calculators may help building a healthy population of new yeast cells.
http://www.brewunited.com/yeast_calculator.php
https://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/

 

[WhiskeySam]

Thanks man