With the great posts on this site I harvested yeast for the first time on 1/23 and plan to use that yeast for a cream ale (OG 1.040) on Friday. There was a nice 1/4" of yeast in the mason jar that's been in the fridge since I harvested.
I made my first starter today using around 650ml of water and a 1/2 cup of DME. When I added the yeast to my starter (after boiling and cooling), I dumped out most of the water above the yeast so I added a pretty thick solution of slurry. I have this on a stir plate now.
So, after looking at mrmalty.com and yestcalc.com, I'm not sure how to tell if I'll have enough yeast. Yeastcalc requires the initial cell count of your yeast, and I have no idea what the count was of my slurry. Mrmalty has the Repitching from Slurry tab, but how do you know what to pick for yeast concentration and the non-yeast percentage? Do you just take a guess and hope you're right?
I made my first starter today using around 650ml of water and a 1/2 cup of DME. When I added the yeast to my starter (after boiling and cooling), I dumped out most of the water above the yeast so I added a pretty thick solution of slurry. I have this on a stir plate now.
So, after looking at mrmalty.com and yestcalc.com, I'm not sure how to tell if I'll have enough yeast. Yeastcalc requires the initial cell count of your yeast, and I have no idea what the count was of my slurry. Mrmalty has the Repitching from Slurry tab, but how do you know what to pick for yeast concentration and the non-yeast percentage? Do you just take a guess and hope you're right?