Hey guys,
The online calculators aren't much help when it comes to making starters for, and pitching, top-cropped yeast. Last time I went by the numbers I ended up with a massive over-pitch.
I have about 200ml of 4-5 week old 1469 WY West Yorkshire, which I estimate to be at least 75% viable (not < 10% as per calculator guestimates). I could direct pitch, but that's probably not smart. Thinking a very small 1L starter would be best, just to confirm viability and wake the yeast up. Even then, I might only pitch about 2/3 of the starter into my batch.
What do you guys think? I realize its all trial and error at this point, but anyone that's had the same experience and learned through doing this a few times, I'd really appreciate your feedback. Cheers.
The online calculators aren't much help when it comes to making starters for, and pitching, top-cropped yeast. Last time I went by the numbers I ended up with a massive over-pitch.
I have about 200ml of 4-5 week old 1469 WY West Yorkshire, which I estimate to be at least 75% viable (not < 10% as per calculator guestimates). I could direct pitch, but that's probably not smart. Thinking a very small 1L starter would be best, just to confirm viability and wake the yeast up. Even then, I might only pitch about 2/3 of the starter into my batch.
What do you guys think? I realize its all trial and error at this point, but anyone that's had the same experience and learned through doing this a few times, I'd really appreciate your feedback. Cheers.