So I brewed up a simple Amber that turned out nice. This was my first attempt at washing yeast and the picture shows what I ended up with. Basically three mason jars w/ about 25-30ml of yeast.
So I have a question about using this washed yeast. I currently do three gallon batches and Mr. Malty states that I should use 66ml of yeast (the two sliders were left in the default position) for the next beer. Next beer will be the same amber, but w/ a little victory added to it (I've never brewed w/ victory so this will give me a good chance to see what it adds to the amber). OG for this beer is targeted for 1.054 and will also be 3.25 gallons. The washed yeast will be a week old, counting from the day I washed the yeast.
So should I:
1. Just decant all three mason jars and pitch.
2. Just use one mason jar and make a starter. What size starter (I've never made a starter since all my brews have been 3 gallons < 1.060).
As always, thanks for your advice and expert opinions.