Hi,
I want to brew a very hoppy (10 oz or so of hops) 6% IPA tomorrow and I need some advice on yeast. I have a slurry of some 1056 that I bought in December of 2012, used for an IPA of about 6%, washed the yeast and then brewed a 7% coffee stout with it, then washed it AGAIN and now this is what I have. It's a pint jar. Can I just decant and pour this yeast into my IPA tomorrow or should I make a starter?
I want to brew a very hoppy (10 oz or so of hops) 6% IPA tomorrow and I need some advice on yeast. I have a slurry of some 1056 that I bought in December of 2012, used for an IPA of about 6%, washed the yeast and then brewed a 7% coffee stout with it, then washed it AGAIN and now this is what I have. It's a pint jar. Can I just decant and pour this yeast into my IPA tomorrow or should I make a starter?