Harvested yeast, how much to pitch for 1 gallon?

I want to mess around a little bit and experiment, so I will be making a few one gallon batches. I want to use some Windsor I harvested out of my Whitehouse Honey Ale, but am not sure how much slurry to pitch. A teaspoon? Tablespoon? None of the yeast calculators I found addressed my issue.

If anyone can point me to a resource or knows the answer I would be grateful.


Did you try the mr. malty calculator? http://www.mrmalty.com/calc/calc.html
That lets you set your batch size to whatever you want. For 1 gal of 1.060 beer with very fresh, compacted slurry, you need about 20 mL, or about 4 tsp.

Thanks! I did not know about Mr. Malty. Good thing that calc still works, there are a few broken links on that site.

Mr. Malty’s slurry estimator has been way off in my experience.

http://woodlandbrew.blogspot.com/2012/1 ... cells.html

For yeast from a saved slurry 1 billion cells per ml will get you in the ball park.

The biggest effect on viability that I have seen is alcohol. see here:

http://woodlandbrew.blogspot.com/2013/0 ... yeast.html