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.