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RickyLopez

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I've seen a few good threads about yeast washing....
Sounds like a good idea...but how much washed yeast should I make a starter with?
Also....how "washed" is it? Will flavors from the previous batch follow into the next?

Should I make a similar style? Can I go from darker to lighter?
 

RJS

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collect in a small mason jar, the same one in the yeast washing sticky from Bernie Brewer, and pitch all the slurry after decanting.

Make similar styles. I only use 1028 for stouts and porters, 1056 for pales and ambers, 1007 only for german styles, etc...
 

LLBeanJ

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If you truly wash your yeast (i.e., by following the Yeast Washing sticky or something similar) you can make any style and you should end up with about 30-50 billion cells (based on my experience) per pint jar. Then use yeastcalc.com to determine your starter size.

If you're just pitching straight yeast cake from a previous brew, then generally you want to go with the same style or darker.
 

RJS

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Ever saved and washed yeast from an IPA? The hop aroma and bitterness doesnt wash out
 
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