Is it necessary to do a yeast starter for washed reused yeast?

[robbo007]

Hi all,
I've checked out the info on yeast washing in my case I use dry yeast (Fermentis SafeAle 04) and was wondering if its necessary to create a yeast starter kit to use this washed yeast in the next brew? Or can you just pour it in?

Thanks,
Rob

 

[Transamguy77]

For me it depends on how long between brews, if its only a week or 2 I don't but anything longer ill make one.

 

[hopkincr]

I'm the same as Transamguy, but go even 3-4 weeks and not use a starter. I've seen that it takes longer before it gets going (36 hours or so), but works fine. I decant most of the liquid (I use Mason pint jars) and then mix yeast into a slurry and pitch.

 

[olotti]

I usually get 3-4 jars from a yeast cake from a 5 gal batch cuz that's all I can keep in the fridge so I'll decant the liquid from 2 jars just enough to make a slurry and I'll pitch both and make starter. But yes def make a starter to rouse the yeast after being dormant in the cold fridge temps. That way u know u have good viable yeast and if theres an infection u should be able to smell it from what I understand the starter either will smell funky or just won't take off.

 

[tgmartin000]

It might not be necessary, but it will give you healthier yeast.

 

[robbo007]

ok thanks guys..

 

[rhys333]

I'm the same as Transamguy, but go even 3-4 weeks and not use a starter. I've seen that it takes longer before it gets going (36 hours or so), but works fine. I decant most of the liquid (I use Mason pint jars) and then mix yeast into a slurry and pitch.

I do the same with yeast up to two months old. Similar 36 hour lag time with older yeast, but worked out fine.

 

[robbo007]

One more question. I'm using 500L fermentation vessels and I get about 350L to 400L yield per batch. Whats a good calculator to calculate the reused yeast I need for a batch of this size.
Thanks,