how much washed yeast to use in a starter?

[BlainD]

This is the first time I'm going to used washed yeast.I have a 16oz jar or washed WLP001 from about a month and a half ago. It's a nice amber color and clear with a small amount of trub on the bottom.

I was going to make a starter following DeathBrewer's guidehttps://www.homebrewtalk.com/f39/how-make-yeast-starter-pictorial-76101/.

I am looking about two cups of wort for the starter and two cups of washed yeast.... How much should I pitch into the starter? Should I double the amount of wort for the starter? Use only part of the washed yeast? Or just dump it all in?


Thanks in Advance!!!

 

[BlainD]

Help Me out!!!! I'd really like to make my starter this afternoon.

 

[TyTanium]

mrmalty.com is a great resource - you can plug in your harvest date & expected gravity of your new batch, and it'll tell you how much to use.

 

[drhookmec]

If it where me I'd just dump it all in and let the yeast grow into more yeast.
You'll be able to harvest again after primary fermentation.

 

[BlainD]

ok I'm going to put it all into the starter then. I have a couple of more jars of similar size I can pitch straight in tomorrow if it ferments too fast and I miss high krausen.

Thanks!

 

[Grinder12000]

I just put it all in for a starter. I get 6 or 7 jars of yeast and use 1 jar. Better too much yeast the too little

 

[scrabbler]

Can someone explain what you mean by a "jar of yeast"? Maybe a dumb question, but is it a 16oz jar full of yeast cake? If not, how much yeast is settled at the bottom of your "jar"?

 

[chickypad]

I am a little confused by your description too. Just to make sure - you've got the 16 oz jar with the amber liquid from your washing, and then a milky off-white sediment layer at the bottom that is the yeast, right? If you washed you should have gotten rid of most of the trub. So you're going to decant that liquid and pitch the yeast at the bottom.

You may have seen this sticky, but if not is has really nice pics:

https://www.homebrewtalk.com/f163/yeast-washing-illustrated-41768/

 

[BlainD]

I am a little confused by your description too. Just to make sure - you've got the 16 oz jar with the amber liquid from your washing, and then a milky off-white sediment layer at the bottom that is the yeast, right? If you washed you should have gotten rid of most of the trub. So you're going to decant that liquid and pitch the yeast at the bottom.

You may have seen this sticky, but if not is has really nice pics:

https://www.homebrewtalk.com/f163/yeast-washing-illustrated-41768/

I used that guide and have almost the exact final product (the last picture jar on the right) Except it's in a 16 oz jar and I have more trub at the bottom (was my first time washing).

So I pitch the trub and not the liquid on top? I thought that was mostly dead yeast.

 

[chickypad]

The "trub" in the final picture is the yeast. It has settled out from the liquid on top. If you pitch the liquid you're pitching nasty old beer/rinse water with no yeast.

 

[BlainD]

THANK YOU!!!! I was completely turned backwards. I thought washing was suppose to get rid of the trub and the water had the live yeast. It makes sense now I just thought the trub was the byproduct... That could have been bad.

 

[chickypad]

BREW ON!