Not your typical which yeast to use question.

[motelleadbetter]

I want to brew a pale ale, 1.060, 149°F Mash, with Northern Brewer and Willamette tomorrow. If I do, I have two chioces for yeast:

1) use the yeast cake of a beer I'm racking to the keg today. MO EKG smash, 154°F 60 min mash, 50 IBU, WLP013, 1.070 OG, 1.025 FG, 68°F ferment 10 days, 72°F rest 3 days, 38°F crash 2 days.

2) New package of WLP051. 6-05-16 manufacture date.

I have DME and a stir plate, but not sure making a starter with 24 hours till pitch is a good idea.

So it's use a small pitch, a half done starter, or plenty of possibly stressed yeast; and could over pitch with possibly stressed yeast. Or say skip it, and make a starter on Wednesday for next weekend.

What would you do?

 

[dmtaylor]

The yeast cake from your other batch is not stressed at all, they are ready to rock. Steal about a half a cup of that stuff and use it.

 

[catdaddy66]

The yeast cake from your other batch is not stressed at all, they are ready to rock. Steal about a half a cup of that stuff and use it.

What he said!

 

[motelleadbetter]

I was hoping that would be the answer. Nice and easy.