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Yeast Question
I have a cream ale in the primary right now, and I plan on using the yeast on an IPA this Saturday. I was thinking about transferring to the secondary Friday night, rinsing the yeast and doing a starter, so it's ready the next day. Here is my question, do I need to make another starter, or just aerate the yeast? I know it's not going to hurt, but I'm going to have so much yeast from the primary, would there be an advantage over just putting what I'm going to use on the stir plate?
From what I understand, you don't have to make a starter, you can just pitch the yeast slurry right into your IPA. If you go to Mr. Malty it will give you some guidelines about the volume to pitch based on the OG of your IPA and the thickness of your yeast slurry.
I would rack to the secondary during your boil process. Leave a little beer behind to help loosen up the yeast cake. Then I'd collect 8oz or one cup of the slurry in a sanitize container. Pitch that direct after cooling and your good to go.
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