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I planted four rhizomes in the spring and they grew fairly well for a couple/three months before all four stopped growing around the same time (they were all different heights: from about 3 ft to 7 ft tall). They didn't die and they mostly look healthy, except for the Chinook which looks a...

Redwood Curtain is making some good beers.

I looked up some photos online of yeast starters after cold crashing and mine looks pretty similar, so for future reference or in case someone has the same question, yes a 1cm layer of slurry at the bottom seems about normal. Thanks for the input.

I used the same yeast calc and that's exactly the number I was after. I'm trying to determine if I hit that number by estimating the volume of the slurry.

200-300ml of slurry sound reasonable?

Sure I understand about warming it up. I'm not going to warm it until tomorrow when I need it. I made the starter 3 days ago and it fermented for 2 days. It's not 3 weeks old, the yeast was packaged 3 weeks ago. When you decant the liquid how much slurry do you end up with is my question?

So how much slurry should I expect to see once it's fully flocc'd?

Ok thanks. It'll probably get another 24 hours in the fridge before I'll need to pitch it tomorrow anyway.

I've just made my first starter from a WLP001 PurePitch pack that was produced on 5/1/15. I made 2L 1.040 wort and shook it intermittently for 48 hours before crashing it in the fridge for 24 hours (I'm going to brew tomorrow morning). It seemed to ferment pretty well with a nice krausen formed...