One of my next brews will a BCS Bock. I would like to pitch slurry from my BCS Dunkel. I have a couple questions about this, as I have not harvested yeast before. The Dunkel is already lagering, still on the yeast cake, am I correct in assuming this yeast will still be viable for the next batch, or do I need to get it rolling again via a starter. When I plug my numbers into Mr. Malty calc, 6G of 1.071 lager wort, what viability should I be entering? At the default settings for yeast thickness and non yeast %, it yields 337 mL of slurry at 80% viability, and if viability is only 10%, it calls for almost 3L of slurry, a pretty wide spread. So I guess the main question is, what is the rough viability of my slurry after lagering for 2-3 weeks at 34F? Should I rack off the yeast and then warm the yeast up, create a starter, or buy a new vial/pack of yeast? So much to learn...