Pitching my recently harvested yeast

[radwizard]

A few days ago I harvested some yeast of a Kolsch directly out of my conical. Usually I use overbuilt starters to keep my yeast going, but I thought I would try this out.

The harvesting didn’t go that great, I think I wasted a lot of the good yeast when I was dumping the true portion. I ended up filling a few liter flasks with a slurry that ended up being a lot of beer. I ended up with just over 400 ml of compacted yeast at the bottom. It is probably still compacting.

Anyways I am a bit confused if I have enough yeast for my next beer (11 gallons 1.042). I see the measurements for slurry, but is this based on the initial mixture or the actually compacted good yeast. I know without actually counting there isn’t a way to know exactly what I have here, but would you pitch this in a 11 gallon batch? Thanks

 

[NiwotBrew]

I say yes, that is enough. In my experience about a half cup of the really good stuff is enough for 5 gallons of 1.050ish wort, and I think you have enough there.

 

[Halfakneecap]

11 gallons of 1.042 with freshly harvested yeast i think should be fine. It looks a nice tan colour. Freshly harvested yeast like that is super healthy and ready to go. For 5 gallon batches i'll use about half a cup if its fresh ( less than a week )

 

[odie]

I would have no issues pitching that. And it's fresh and ready to go. Most of my harvest re-pitches are 6 months or even longer and need a little starter action.

I've pitched year plus yeast cake without a starter. It made beer but I was nervous about it...