Hello all. I have never pitched yeast that I have washed from a prior batch, but I want to use some that I have in some mason jars in the fridge. My question is, if I do a starter, how do I know how much of the yeast slurry to put in my starter and how do I know how much I am pitching?
Never pitched washed yeast before
- Thread starter REJ
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I usually just call 1 jar equivalent to a vial and make a starter from there, hasn't failed me yet, but depends on how well you washed and size of your jar. IIRC tho, 4ml of dense yeast slurry is about 5billion cells so you can try to guesstimate how much more you'd need. you can try using the yeast slurry option at mrmalty too http://www.mrmalty.com/calc/calc.html
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