Hey everyone, I have in my fridge 50mL of viable Danstar Bry97 West Coast ale yeast that I harvested using the top crop method (99% yeast). This yeast I have already used in 3 consecutive beers and am looking to pitch into my Black IPA this weekend. My SG will be 1.067. So my question is how big of a yeast starter should i make given the 50mL concentration? is 1 liter a big enough of a starter?
According to Mr. Malty I will need 243b yeast cells to pitch into this beer.
If i reverse engineer from the "re pitch from slurry" tab from Mr. Malty I roughly have 120b viable yeast cells in the 50mL of slurry. So I am trying to determine how big of a starter I will need to grow from 120b to 243b.
Thanks
According to Mr. Malty I will need 243b yeast cells to pitch into this beer.
If i reverse engineer from the "re pitch from slurry" tab from Mr. Malty I roughly have 120b viable yeast cells in the 50mL of slurry. So I am trying to determine how big of a starter I will need to grow from 120b to 243b.
Thanks