i read the sticky and then proceeded to wash the WLP550 from my recent batch of belgian pale ale. i ended up with 2 pint jars that now contain about 1/2" or approximately 35-40ml of yeast slurry. i am about to use this washed yeast in the AHS La Chouffe clone. i believe i read that pitching rates are very important for the taste profile of this style and i want to do this correctly.
mr. malty says i need +/- 295B cells. in the pitch from slurry option, it says i need +/- 90ml of slurry to get 295B cells. so i deduce that there are roughly 100B cells (equivalent to a WLP vial) in 33ml of washed yeast slurry (is this accurate?). so if i was pitching a starter (according to mr. malty), i need a 1.8L starter with 1 vial or 1L with 2 vials. so, am i correct in assuming that i would be close enough to pitching the right amount of yeast if i threw my washed yeast (approximately 75-80ml combined) into a 1L starter? and if pitching rates are so important, wouldn't it matter if the starter was mid-fermentation versus post-fermentation when i pitch into the primary? how do you determine yeast cell reproduction rates for starters?
any input that can guide me in the right direction would be appreciated.
mr. malty says i need +/- 295B cells. in the pitch from slurry option, it says i need +/- 90ml of slurry to get 295B cells. so i deduce that there are roughly 100B cells (equivalent to a WLP vial) in 33ml of washed yeast slurry (is this accurate?). so if i was pitching a starter (according to mr. malty), i need a 1.8L starter with 1 vial or 1L with 2 vials. so, am i correct in assuming that i would be close enough to pitching the right amount of yeast if i threw my washed yeast (approximately 75-80ml combined) into a 1L starter? and if pitching rates are so important, wouldn't it matter if the starter was mid-fermentation versus post-fermentation when i pitch into the primary? how do you determine yeast cell reproduction rates for starters?
any input that can guide me in the right direction would be appreciated.