How much yeast will I have if I wash/rinse from my primary? I’ve been scanning the internets for several days now, found this question asked numerous times but nowhere did I get a precise answer. In the end it sounds like I am over analyzing the question, but here is what I am going to do.
I have two primary’s that are ready to be racked to kegs. Original gravity was 1.048, used WY 1056. I am brewing eleven gallons of a 1.065 Dale’s Pale Ale clone this weekend. I was going to pitch on the yeast cakes, but the krausen ring and trub content has got me thinking about washing/rinsing the yeast and starting with clean carboys.
I am going to use Billy Broas Yeast Washing technique
on one (1) of my finished carboys which should yield two quart sized mason jars with about an inch or so of clean yeast. I am going to start the yeast washing tonight to give the final rinse jars two days to settle in the fridge. I would love to know how to define my slurry for mr. malty’s calculator, but since that question seems open to much debate, here is what I want to do.
If I take one of the two jars from the fridge brewday morning, let it warm up, decant the clear liquid from the yeast, then pitch the clean yeast into the two clean carboys split over the 11 gallons of fresh Dale’s Clone, will I be pitching enough yeast? In effect I am pitching one quarter of the yeast that I would have if I pitched directly on the yeast cake. My assumption is I am pitching more than enough, and will still get good yeast growth in the early going. The other thought is to pitch the two jars of clean yeast, in effect splitting a single yeast cake over two fresh carboys.
 Anyone know how I can calculate how much yeast I had in the carboy when it was done fermenting? Seems like I can divide that number by 4 to get my answer.