I captured yeast from my new chronical, put it on the fridge, now do I just pour off the beer and dump the rest into my new batch or do I separate the yeast further? (Everything was sanitized prior to capturing the yeast.)
As above, pour off the beer, give it a swirl and pitch about 200ml for a standard 5 gallon a 1.050 batch. If the yeast has been stored for a few weeks, a small starter isn't a bad idea.
My rule of thumb:
- Yeast slurry contains 1B cells/ml (conservatively).
- A 5 gallon 1.050 batch requires 200B cells.
- Stored slurry loses ~15% viability per month, levelling out and stabilizing at ~50% in 3-4 months.