I've read through about 20 threads and listened to a 2 hour podcast on the subject but i still dont have the answer to what i wanted to ask.
I guess to put it simply the question is What is slurry? Or what does MrMalty consider to be slurry?
When you have a jar of washed yeast in the fringe, sitting there for a week, is that slurry? Because it doesn't look that way to me. It looks like a tiny bit of yeast with a bunch of water on top. So if the calc tells you 200ml (based on date) of "Slurry" what is it telling you? And how does that compare to liquid yesat option and making a starter? Lets say i have a 30oz jar, it has about 1oz of Yeast on the bottom.
1. If going off the slurry section. (at room temp) Do i just shake it up again and pour 200ml of it into the new wort?
2. If making a starter...HOW MUCH of the yeast to i use to start with. MrMalty says in vials but i dont know how much a vial holds.
Now lets say i'm making the next batch 3 hours after harvesting. I have my jar of washed yeast. How and how much to a pitch? Do i keep it in the fridge for that time? If i do, i assume it'll settle a bit and separate the yeast thus it wont be slurry, it'll be yeast and water. Do i shake it again to make it slurry and pitch (80ml according to the calc)? Do i need to aerate the wort after doing that since the Yeast was washed with boiled water so it shouldn't have oxygen in it?
At what point should i use a starter? If its been in the fridge for a week, for sure.
What about 2 days in the fridge? Still need a starter?
What about 3 hours?
What if i can't make one? Pitching after 3 hours in the fridge, how long should it take to start fermenting?
What if i dont put it in the fridge just let it settle in room temp for 3 hours, how long till fermentation starts in that case?
Sorry for the ton of questions, i've just been reading so much i came out more confused then i started.
PS
Another thing i'm sort of confused on is how many times you can reuse yeast. If yeast grows in each batch, wouldn't that mean you'd have more and more yeast every time you brew? I've read people say you can get 10 batches off the 1st one depending on how long you keep it, but does that mean you can get another 10 once you harvest it again off the 2nd batch, and 3rd and so on?
I guess to put it simply the question is What is slurry? Or what does MrMalty consider to be slurry?
When you have a jar of washed yeast in the fringe, sitting there for a week, is that slurry? Because it doesn't look that way to me. It looks like a tiny bit of yeast with a bunch of water on top. So if the calc tells you 200ml (based on date) of "Slurry" what is it telling you? And how does that compare to liquid yesat option and making a starter? Lets say i have a 30oz jar, it has about 1oz of Yeast on the bottom.
1. If going off the slurry section. (at room temp) Do i just shake it up again and pour 200ml of it into the new wort?
2. If making a starter...HOW MUCH of the yeast to i use to start with. MrMalty says in vials but i dont know how much a vial holds.
Now lets say i'm making the next batch 3 hours after harvesting. I have my jar of washed yeast. How and how much to a pitch? Do i keep it in the fridge for that time? If i do, i assume it'll settle a bit and separate the yeast thus it wont be slurry, it'll be yeast and water. Do i shake it again to make it slurry and pitch (80ml according to the calc)? Do i need to aerate the wort after doing that since the Yeast was washed with boiled water so it shouldn't have oxygen in it?
At what point should i use a starter? If its been in the fridge for a week, for sure.
What about 2 days in the fridge? Still need a starter?
What about 3 hours?
What if i can't make one? Pitching after 3 hours in the fridge, how long should it take to start fermenting?
What if i dont put it in the fridge just let it settle in room temp for 3 hours, how long till fermentation starts in that case?
Sorry for the ton of questions, i've just been reading so much i came out more confused then i started.
PS
Another thing i'm sort of confused on is how many times you can reuse yeast. If yeast grows in each batch, wouldn't that mean you'd have more and more yeast every time you brew? I've read people say you can get 10 batches off the 1st one depending on how long you keep it, but does that mean you can get another 10 once you harvest it again off the 2nd batch, and 3rd and so on?