Yeast slurry from a commercial brewery

[tkeel92]

Hey everyone I'm going to be receiving a large mason jar of yeast slurry from a local craft brewery. My main question is should I make a starter for this or is it even necessary to? I've collected my own slurry from previous batches and just pitched it without a starter and with some rehydrated dry yeast as well. What are the positives and negatives of using a starter and not using one? I plan to brew a double IPA this weekend..most likely Sunday.

Cheers! [emoji482]

 

[m00ps]

if its mostly full of slurry id venture to guess youd actually be overpitching by adding it all. Find out when they harvested it

 

[tkeel92]

I didn't plan to add all of it as that's what I figured too. Was gonna pitch half or so, maybe less and store the rest for my next batch. Also I believe it was harvested Monday

 

[BigMack]

A yeast calculator should give you a pretty good idea of how much of it to pitch.

 

[505-Brewer]

Ask them to do a yeast count.