I'm planning a brewday in the next few weeks where I will be brewing many 1-gallon mini-batches of Pale Ale to test out a bunch of hops that I haven't tried yet. I'm figuring on 0.8 gallons of approx 1.050 wort into the fermenter for each batch.
I was planning on making a fairly big starter and pitching a measured amount of slurry into each batch. I've never done that before - do I just crash chill the starter, decant off all the starter liquid, then measure out how much I need from the yeast cake? I crash my starter in a 1-gallon food grade bucket, so I can just reach in with a sanitized measuring spoon and scoop out what I need. Mr Malty says I would need 14 mL of yeast per batch, so I was just going to use 1 measuring tablespoon (15mL) per batch.
Does that sound right? Any other suggestions or tips?