Coopers Yeast After Cold Crash

[Shibby]

Hi I have done my first re harvested Coopers yeast read for a CPA clone. It finished fermenting at room temp, on Sunday Night, (6 stubbies, 600ml water and 60grams LDM + yest food), steralised, and boiled etc.
I want to use it this weekend, do I just bring it up to room temp or to i need to add another solution of LDM and water?
Since its been in the fridge do I need to pour off some of the liquid before pitching? Im asking because most people say this yeasts has a banana smell/flavour over 18c and It was fermenting in pantry probably at around 20 or as its 600ml it wont make a differance in 23L?
Any tips would be great thanks.

 

[Mr B]

Have you checked a calculator to see if it will provide enough yeast for your batch volume and gravity?

Assuming this is the case, I generally let the yeast settle out in the fridge for a few hours (or overnight or a couple of days depending on my timing - as you have done), let it come up to room temp, pour off excess wort, leave enough to swirl and re-suspend the yeast, then pitch.

Hope it went will considering it is Sunday night