He didn't say he harvested it from a commercial brew. In fact, his wording ("want to make another batch") suggests he harvested it from a batch of homebrew. In which case, if it's less than 2 months old, I wouldn't bother with a starter, I'd just pitch 1/2 - 1/3 of the harvested cake directly into the new batch. It will take off like a rocket.
Whoops, just noticed a typo in my post. I meant to say he should pitch 1/4 to 1/3 of the previous yeast cake, not 1/2. 1/2 would be a wild overpitch. Heck, 1/4 - 1/3 is almost certainly still overpitching, but not (IMHO) by a margin big enough to cause off flavours, and I'd much rather overpitch than underpitch.
I usually collect my previous batch's yeast cake in equal portions in 4 mason jars. I repitch 1 jar per new batch, except for lagers or high-gravity batches, which get 2 jars.
Whoops, just noticed a typo in my post. I meant to say he should pitch 1/4 to 1/3 of the previous yeast cake, not 1/2. 1/2 would be a wild overpitch. Heck, 1/4 - 1/3 is almost certainly still overpitching, but not (IMHO) by a margin big enough to cause off flavours, and I'd much rather overpitch than underpitch.
I usually collect my previous batch's yeast cake in equal portions in 4 mason jars. I repitch 1 jar per new batch, except for lagers or high-gravity batches, which get 2 jars.
Whoops, just noticed a typo in my post. I meant to say he should pitch 1/4 to 1/3 of the previous yeast cake, not 1/2. 1/2 would be a wild overpitch. Heck, 1/4 - 1/3 is almost certainly still overpitching, but not (IMHO) by a margin big enough to cause off flavours, and I'd much rather overpitch than underpitch.
I usually collect my previous batch's yeast cake in equal portions in 4 mason jars. I repitch 1 jar per new batch, except for lagers or high-gravity batches, which get 2 jars.
But all depend how many yeast you have in your slurry right? Here's a pic of the jar
I would consider either shaking this up and transferring it again after solids drop to the bottom, or decanting more of the water before pitching the whole thing into a starter then just harvesting from the starter. You'd really want to know the volume that beautiful white later is taking up in your mason jar so you could then calculate how many cells you have. Check out the link I posted earlier if you want but I would think the amount of yeast you have in the mason jar pictured below is about the same volume and density of a white labs fresh pitch.
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