harpsbight
Active Member
I am brewing Waldo Lake Amber Ale this weekend...
Estimated OG = 1.063
I plan to use yeast washed from a batch mid october. Dennys FAV 50.
I did a normal 1 l starter got good activity, etc..
looking at mr malty..says i need "1054 ml of yeast" when re pitching from slurry
Am i reading this right, re pitching form slurry, ie. choosing the repitching from slurry option, and how do you determine 1054 ml of yeast?
thanks good people.
Estimated OG = 1.063
I plan to use yeast washed from a batch mid october. Dennys FAV 50.
I did a normal 1 l starter got good activity, etc..
looking at mr malty..says i need "1054 ml of yeast" when re pitching from slurry
Am i reading this right, re pitching form slurry, ie. choosing the repitching from slurry option, and how do you determine 1054 ml of yeast?
thanks good people.