Danek
Well-Known Member
I'm going to be pitching a big beer (around 1.100) onto some yeast from a previous batch. I gather that using the whole yeast cake isn't the best option, so I had a look at JZ's pitching calculator to find out how much yeast to use (the calc's at http://www.mrmalty.com/calc/calc.html for those who haven't seen it). The "Repitching from slurry" option suggests that I need around 200ml of yeast for my next beer. My question is, what exactly do I need 200ml of? Is that just 200ml of thick slurry, or 200ml of pure yeast separated out from the slurry? In order to measure out 200ml of stuff, I was anticipating mixing in some pre-boiled water to the yeast cake (as per the yeast-washing thread) - but then that would make the slurry much less thick, and proportionally much less yeasty, which would presumably throw off the calculations. Could anyone shed some light on this?
Thanks in advance!
Thanks in advance!