Hey Y'all.
Rather than do the right thing and wash my yeast, I just swirled the trub/yeast around and put it in a sanitized 1Q cambro container. I now have 1 quart of yeast-looking stuff in my fridge. This is pretty much the whole cake from a batch of 1.062 OG Pale Ale w/ Wyeast Scottish Ale Yeast 1728.
I want to reuse this on an Imperial IPA, and am confused about how much to use and whether to make a starter or not. It will be 1.075-1.077OG. I am using this pitching rate calculator and can't figure out what the heck to plug into it:
Mr Malty Pitching Rate Calculator
The things I have no clue about are yeast viability, concentration, and non-yeast percentage. Any ideas? Is there a well established technique for reusing this slurry? Usually I make a 1L starter at 1.040 w/ a Wyeast smack pack and let it go for 18-24 hours before pitching. I shake it now and then.
Thanks!
Rather than do the right thing and wash my yeast, I just swirled the trub/yeast around and put it in a sanitized 1Q cambro container. I now have 1 quart of yeast-looking stuff in my fridge. This is pretty much the whole cake from a batch of 1.062 OG Pale Ale w/ Wyeast Scottish Ale Yeast 1728.
I want to reuse this on an Imperial IPA, and am confused about how much to use and whether to make a starter or not. It will be 1.075-1.077OG. I am using this pitching rate calculator and can't figure out what the heck to plug into it:
Mr Malty Pitching Rate Calculator
The things I have no clue about are yeast viability, concentration, and non-yeast percentage. Any ideas? Is there a well established technique for reusing this slurry? Usually I make a 1L starter at 1.040 w/ a Wyeast smack pack and let it go for 18-24 hours before pitching. I shake it now and then.
Thanks!