repitching question

[leftnut]

I've already repitched but now I'm second guessing myself. I did two batches back to back yesterday. A kolsch and octoberfest, both using kolsch yeast that I used to ferment 10 gallons of american wheat. Once I got the wort down to 60, I siphoned the wheat beer off the yeast, swished the yeast around, and poured into a flask. I added sterile water, swished that around and then let it settle and seperate. I took the top layer in the flask which was the watery lighter color of the different layers. I pitched about 100 ml into each of the beers. Does this sound right? This is the first time re-using yeast so I'm paranoid that I didn't pitch enough or took the wrong layer of yeast out of the flask.

[brewinhard]

I am no yeast expert but 100mL of a yeast slurry which was watered down sounds a bit low to me for a healthy lager pitch. I am sure your beer will probably come out fine as the yeast was used from a recent fermentation. Hopefully someone with some expertise on measuring yeast and pitching rates will chime in. Have you checked out the pitching rate calculator on Mr. Malty .com?

[leftnut]

I used JZ's calculator, but I think I didn't get the right layer of yeast. It did look too watery, that's why I'm worried I underpitched.

[brewinhard]

Well, I guess if fermentation begins within a reasonable amount of time and your sanitation technique is good then you I wouldn't worry too much.

[ajdelange]

I'm trying to immagine what an Oktoberfest made with Kölsch yeast would taste like.