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Using recaptured yeast

imgsl57

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Joined
Dec 10, 2011
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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.
 
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