How many ml of the slurry on the bottom. I’d probably pitch around 800 ml for a lager. Just warm it up to room temperature and pitch Or you could pour off the beer cap and add 20grams DME dissolved in 200ml and just pitch it at high krausen not a starter persay
I would guess it’s close to 800ml. I’m just worried that there won’t be enough yeast to get the OG right down. It was a dried yeast pack of S-23… am I being over concerned?
I too would create a 1L starter to get it working again. @brew_cat has a good idea… just boil some DME and add it to the yeast. Cover lightly.
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And put a small pinch of yeast nutrient in just because you can… A little extra “help”. Sneezles61
