based on my research they tend to say to use 1/5th of a yeast cake, otherwise there will be no new yeast budding and esters will be heavily suppressed. I reused an entire Irish ale yeast cake, the blow off was insane, aint worth it from my perspective if 1/5th will do the job
there are yeast slurry pitching calculators but I cant find one now
there are yeast slurry pitching calculators but I cant find one now
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