eungaibitter1 said:
Righto, thanks hoppy2b and yum beer. Just to be clear, once I pitch it into th 1 litre starter, I should have enough for the brew?
You're going to have to step your starter up from 100mL or so, and build up to one litre. You don't get much yeast from one long neck, and the viability of it is also a bit of a mystery.
My standard reculturing process is as follows:
1: Sanitise my 300mL flask (I boil water in it, with foil wrapped over the top, which I then use to cover the starter).
2: While sanitising my flask, mix 200mL of water with 20g of light malt extract and boil it for a few minutes.
3: Once boiled, pop the lid on and cool in a water bath.
4: Decant the starter wort into the flask and shake the s*&t out of it to aerate.
5: Take a coopers stubby (or long neck) out of the fridge and spray with sanitising solution (or wipe the bottle and cap with alcohol). I also sanitise my bottle opener.
6: Open the beer (DO NOT ROLL PRIOR TO OPENING) and pour into a glass leaving ~1cm of liquid in the bottom*.
7: Swirl what is left in the bottle to pick up all the yeast and pour it into your small starter and recover with the sanitised foil cap.
*I normally pour 3 beers out of the bottle at this time (two for me and one for Mrs JD) so I can get a good hit of yeast into the starter.
I usually leave this one for about 12-18 hours before stepping into a 400mL starter, then to 1L and finally into 2 litres. Depending on how well the yeast performs will depend on how long it takes to be ready. Some have taken a few days, others nearly a week.
If you get a good healthy starter going 1L should suffice for a 23L batch.
JD