Sorry if this was covered before, but I was curious how to factor in a starter to my yeast viability calculations. Basically, I had a 3 month old yeast slurry, which I dumped into a 2L starter, yielding 400+ml of new slurry - do I consider that a "new" batch of yeast, for purposes of Mr. Malty or other calculators? Does the starter essentially reset the yeast "born by" date? The difference is significant in terms of calculating how much slurry I need for a 1.065 IPL I plan to brew tomorrow.
TIA
TIA