I'm using yeast I washed from a prior batch. For my recipe, I just plan on picking the applicable yeast and setting the price to zero, and not using the yeast starter calculator as I'm confident I have sufficent yeast and have no idea how to estimate how much yeast I will be pitching. By not being more specific with respect to my yeast, will it impact any "results" calculations? If so, is there a better way to reflect the use of recaptured yeast? And unrelated to Beersmith, any advice on estimating the amount of yeast I have (eg, should I just make a starter of appropriate size and pitch the yeast there first). thanks for the help.