Do I have enough yeast

[Prymal]

Below is a picture of the results of the my attempt to wash yeast. I am brewing a 1.091 beer today and I don't know if i have enough yeast. What do you all think?

 

[turkeyjerky214]

There's no way of knowing just looking at it. Go to MrMalty, select "repitch from slurry" and see if you've got enough.

 

[TomRep]

That looks like the jar of actual washed yeast. the thin white layer is the healthy yeast on top of the trub. After washing yeast, you still have to make a starter to reuse the yeast. You will especially need a descent sized, healthy starter for a beer of that OG.
tom

 

[Prymal]

I washed the yeast last night so the viability is 94% no need for a starter if I have enough yeast.

 

[Malticulous]

It really depends on how old it is. If you just harvested it it should work well. For a beer that big you may as well just used the whole cake. IMO rinsing it doesn't help at all.

 

[Prymal]

So I pitched all of what is shown in the picture above and this guy was pretty darn slow to start. 29 hours before signs of krusen, increased thermal mass or co2 bubbles. Is this normal for washed yeast or is it possible an indication of an under pitch.

 

[turkeyjerky214]

A lot of factors some into play. When did you harvest the yeast? Just because you washed it the day before, doesn't mean it's ready to go. I always make a starter with washed yeast unless the beer I brewed with it is less than a few weeks old and I just washed a couple days before. Of course, if that's the case, I don't even bother washing.

Again, though, that looks like a really small amount of yeast. If I were a betting man, I'd say you seriously under pitched.

 

[Prymal]

The beer has finished fermenting about 2 weeks ago and sat on the yeast to clear up until Thursday night when I racked it into a keg and started the yeast washing process. I dont think i did that great of a job. it seems like i dumped way more trub into my 1 gallon jar then yeast. I then let the 1 gallon jar sit for about an hour to seperate and poured what looked like just good "creamy" yeast into my 1 quart jar seen above. I put that in the fridge over night and then pulled it out first thing in the morning to warm up while I brewed my DIPA. Once the beer had been cooled to 64 I shuck up the washed yeast and pitched the whole volume into the fermentor. After 29 hours there was no activity but when i woke up this morning about 36 hours after pitching the kruesen had almost reached the top of the fermentor. What seems weird now is that the kruesen is almost purly white. I am used to seeing a brown kruesen.

I know that it can take up to 72 hours for fermentation to start i just got concerned because the original yeast pitch from the packet started fermenting in about 10 hours.

 

[turkeyjerky214]

Yeah, sounds like you just needed a starter to get the yeast ready to go again.