I’ve found that I prefer the beer I make when I use only 1/3-1/2 of the previous slurry. Allowing for some cell growth reduces ester production.[/quote]
That’s how I’ve always done it too… 1/3 of the slurry for most beers, and 1/2 for the stronger ones or if the slurry has been stored for more than 4 weeks or so. The remainder gets dumped into the boil to serve as food for the fermentation (a trick I learned from Fuller’s).
Also, Denny is right (as per usual )…rinsing/washing the yeast is an unnecessary step, even through multiple generations (assuming that sanitation is correctly practiced).[/quote]
+1. I’ve had rinsed yeast go bad in a mason jar. Smells HORRIBLE! I’ve since done a lot of reading and switched to not rinsing. I just swirl the carboy with a little of the left over beer and pour it into a few large mason jars. So far, I haven’t had any issues with this method.