Fresh yeast slurry

[CascadesBrewer]

Is this too much for 11 gallons?

I tend to go by a "5% rule" (limit the pitched starter to 5% of the batch volume). That is about 1L into 5.5 gals of wort. It looks like you have about 1L total there.

 

[dmaxweb]

I've gone back to using them. It gives me a chance to rack the beer off the trub while it's still kinda active and can better process the oxygen it picks up, then I bottle directly from the "secondary" fermenter. If I try to bottle from the first ("primary") fermenter, I get way too much crap in the bottles. If I use a bottling bucket, I'm exposing the beer to oxygen a lot closer to the end when it's more vulnerable -- but maybe that doesn't matter because of the priming sugar. I use a bucket for the primary, which makes it easy to use ice bottles for cooling.

What I *really* don't want to do is rack the beer twice; from a primary to a secondary, and then again to a bottling bucket.

My fermenters have rotating racking arms. I flush the secondary with CO2 and add whole leaf dry hops. Then it's a closed transfer into the secondary pushing CO2 until I start to pick up yeast/trub in the racking arm. At that point I swirl the primary and push the slurry into a gallon jug. I keg into CO2 flushed corneys. No bottling, no O2 exposure.

 

[dmaxweb]

I tend to go by a "5% rule" (limit the pitched starter to 5% of the batch volume). That is about 1L into 5.5 gals of wort. It looks like you have about 1L total there.

The total contents of the jug is 1.2L with some active fermentation.

 

[BrewingWisdom]

Picked up some more fresh yeast slurry today. Williamsburg is a relatively small town but it's a college town and a tourist town. Other than Anheuser Busch, we have 4 craft breweries, a distillery, and a meadery. These are RVA 131 (Fullers) freshly harvested today. Looks like a stout, porter, mild, and a bitter coming up.
View attachment 781730

Looks beautiful.
I have heard that yeast can survive for a long long time if it sits on a beer like that.