Sorry for the dumb question, but I have the White House honey porter kit from Northern Brewer fermenting now. It uses Wyeast 1056 American Ale yeast. I made a starter based on what the Mr. Malty site said. I have the ingredients for the Northern Brewer Double IPA, which also uses the same yeast. I'd like to reuse the correct amount of yeast cake from the honey porter in the DIPA, but the DIPA says to use a yeast starter. If I'm reusing the yeast cake, isn't the original beer basically a starter?
Also, is there any issues reusing the yeast cake from a honey porter into a DIPA? Seems weird to go from a darker beer to a lighter beer, but I know it's only a small portion of the new batch.
And if I followed everything correctly in this thread, I'm calculating that I will need ~382 ml of slurry (assuming 1 billion yeast cells per 1 ml harvested slurry; using 5 gallons and an SG of 1.083). Is that correct?
Thanks all for the great information in this thread