NB Black IPA Extract Kit. Wyeast 1272 - 1.8 L starter; intermittent shake.
5/18 - Pitched at about 76 or so. Maybe as high as 78. A bit high.
Swamp cooled and fermented at around 64, never above 66 after getting temp down.
5/24 Gravity - 1.0244 (corrected for 60 degrees).
Fermentation never crazy. Blow off tube not needed.
5/25 - pulled from swamp cooler and top cropped yeast. Put into flask with 1L with 100 g DME. All boiled; sanitized, etc. Put on counter and left for a few days. Ambient temp probably reached 78 degrees.
5/27 1.0244, corrected for 60 degrees. Moved from basement to upstairs (room temp about 74 degrees). Hoping to get gravity to 1.020 or below.
Today, 5/28 - Nice amount of yeast settled in bottom. In fridge now.
It looks like there is about 50 - 75 ml slurry under the wort in the flask.
Lets assume that I brew NB’s Dead Ringer in 2 weeks. 1.064 OG.
As this is my first time trying to re-pitch yeast, and given that it will be about three weeks since harvesting, should I do a starter? Or, should I just pitch the slurry? It seems that making a starter can’t be a bad thing - confirm that yeast still viable and it is difficult to over pitch.
Also, is it okay that I top cropped off a fairly high gravity wort?
Should I just toss the yeast and start over for a lower gravity beer and harvest from there?
Thank you very much.