I have 4 pint-sized baby food jars and a 150 ml baby food jar I filled when washing my last batch using WLP400.
I am planning on putting the slurry from two mason jars and the baby food jar into a 2L starter on the stir plate to reactivate it and build up the population. I wasn't planning on refrigerating and decanting the liquid, I was just going to pitch the entire starter. If it's good enough for John Palmer, it's good enough for me.
I'm just wondering how to use the calculator with yeast that was harvested on 3/5, washed, and stored in the fridge since then along with using a 2L starter.
Should I do 1 liter for 12-18 hours on the plate and then add another liter of wort or just do 2L right from the beginning?
Or should I get the 2L starter going first thing in the morning before work, put it on the stir plate, let it go until Thursday evening, chill, and then warm it up on Friday morning, decant and pitch when I brew on my day off on Friday?
Seems I'm trying to use two different versions of the calculator with pitching from slurry and using a starter at the same time.
Estimated OG is 1.055, harvest date was 3/5, and I don't have a measurement on the amount of slurry I have to start with. Any need to measure the amount of slurry I have in milliliters after decanting the liquid prior to pitching into the starter?
I am planning on putting the slurry from two mason jars and the baby food jar into a 2L starter on the stir plate to reactivate it and build up the population. I wasn't planning on refrigerating and decanting the liquid, I was just going to pitch the entire starter. If it's good enough for John Palmer, it's good enough for me.
I'm just wondering how to use the calculator with yeast that was harvested on 3/5, washed, and stored in the fridge since then along with using a 2L starter.
Should I do 1 liter for 12-18 hours on the plate and then add another liter of wort or just do 2L right from the beginning?
Or should I get the 2L starter going first thing in the morning before work, put it on the stir plate, let it go until Thursday evening, chill, and then warm it up on Friday morning, decant and pitch when I brew on my day off on Friday?
Seems I'm trying to use two different versions of the calculator with pitching from slurry and using a starter at the same time.
Estimated OG is 1.055, harvest date was 3/5, and I don't have a measurement on the amount of slurry I have to start with. Any need to measure the amount of slurry I have in milliliters after decanting the liquid prior to pitching into the starter?