I agree with your head brewer. Older yeast you have more slury you need to pitch. Regular pitching rate would apply (1 liter of slury for 1 BBL of lager, 0.5 liter of slury for 1 BBL of ale). We could also talk about yeast density but let's keep is simple.
Hooray! Do I get a sticker or something? But seriously, on a homebrew level I just don't see the point of pure O2.
Agree. No need for pure O2.
Well crap. Spent the weekend in Buffalo (lost a bet) so I brought a couple home with me to see what all the fuss was about and now I'm hearing it was a waste of money. Plus the damn things are threaded backwards so I don't have anything to screw them onto anyway.
So i am affiliated with a local brew pub and occasionally get some yeast (1056) on the 5 to 6 generation when they getting ready to pitch to the next brew. So questions are. How much to pitch? I have been pitching around 100ml or so. It goes berserk! Also, how long do ya think it will last if kept at 35 degrees or so without having to do a starter. The head brewer says if kept cold you can just pitch slurry without a starter for up to a month. Any suggestions?