Double checking my process

[bannerj]

I rinsed some yeast and stored it in these mason jars because that is what I've got on hand:

I'm using the amount in the small of the jars. I made a wort in a 2L flask. 1500ml with 1 cup of DME. It has been on the stir plate for 24 hours. I'm trying to make a 1.061 stout/5.25 gal.

If I understand Mr. Malty and the guestimation of rinsed yeast, I think I'm going to be okay.

I plant to cold crash this afternoon, brew tonight, decant the yeast and pitch the yeast tomorrow.

But if I'm off, I willing to step up the starter again and let my beer wort.

Help me with my first attempt at this!

 

[troglodytes]

Double posted for some reason.

 

[troglodytes]

I've always used yeastcalc, I believe (like many) that its the best yeast calculator site. I know the site went down, but you can find an archived version here, I would save a version of the page offline to use whenever you want just incase the archive goes down:

http://web.archive.org/web/20140108174714/http://yeastcalc.com/

Now to get to your original question: It appears that you have about 1/3 ounce (~10 mL) of pretty compact yeast in the small Ball jar. Being extremely conservative this would translate to about 11B viable cells (@ 1.2B cells per mL). According to the calculator a 1.5L starter at about 1.035 grav would produce 225B cells w/ a stir plate. That should be fine for the stout you want to brew.

 

[bannerj]

Awesome. It is nice to have someone looking over my shoulder to make sure I'm on track. Thanks.

So glad to have seen some foam build up on top of the starter in the flask. I understand that sometimes you will and will not see any krousen.