Hi all bit of a newbe question on yeast starters

[Nebes]

Hi all i have a wyeast 1056 and i made a starter with 1.5 lts of water boiled with 1/2 cup of dme cooled it down to temp put the yeast in it sat for 2 days doing its thing. I made a beer 37 lts at 1054. I started poring off the used dme in sink i didnt think there was enough yeast there so i took 500mm of boiled wort cooled it down and put it with my yeast that i have been growing last night it took off my question is do i pour the whole contents of the flask on top of the beer or do i pour part of it off swirl it around and then pour it on the beer?
Thanks in advance

 

[manticle]

How have you treated it? Has it been overly warm or agitated constantly?

I add entire starters when active but they are made from grain wort (identical to main wort), agitated early only and fermented at reasonable temps.

If shaken, warm or a high proportion of dme and the wort had none, I'd ferment close to fg, chill, decant and add.

 

[Nebes]

I gave it a stir a few times and has been on the kitchen bench with a towel wrapped around it around 17 to 20 degrees.

 

[Nebes]

Here is a pic of it right now

 

[manticle]

Under those conditions, you'd be right to put straight in if the DME won't affect the flavour of the main batch too much.

 

[peteru]

You've got just over a litre of starter made predominantly from the wort you are going to brew, going into 35+ litres of wort. Throw the whole thing in and ensure you have aerated well.

 

[jbaker9]

You are a bit light on for yeast cell count. According to Mr Malty you should have 2 packs + 1.7L or 1 pack + 4.3L starter