I'm gonna be kegging a lager next week after doing a D rest and I'm wondering how much of the slurry you'd recommend for the next batch? I am planning on splitting the slurry from a 5 gal batch of 1.060 wort into two batches if possible. Given the amount of slurry that is left after 5 gals, I'm assuming that there is more yeast in 1/2 of the slurry than in a starter but I thought it best to check. The other option would be to split the slurry and make 2 starters but I don't really imagine this is necessary.
So, would 1/2 the slurry from a 5 gal batch be enough for the next 5 gal batch? I checked Mr. Malty and with a medium range thickness and the highest possible non-yeast percentage, it says I need about a cup so I think I should have lots. Just never sure with that program how accurate my assumptions are about thickness and non-yeast percentage.