Re-pitching yeast

[MrN]

I bottled my TT Landlord at the weekend and harvested the Wyeast 1469 yeast from primary. This is what I've got, looks like about 350ml of sediment settled out:



I'm planning on brewing an oatmeal stout on Monday/Tuesday. Aiming for 16L og 1.052. Will I be OK to just pitch what I've got here or should I do a starter?

[BenB]

Feels right. In fact I wonder if it's too much. I last brewed a 1.050 lager and MR Malty said 400ml of slurry.

[vacant]

I've got 40 ltr fermenting with 1469 at the moment. When it's kegged I'll take around 500ml of slurry in two glass yoghurt maker jars and pop them in the fridge for a few days before my next brew. That's if I don't brew and keg on the same day as I have in the past - just dumped a new brew in the used FV on top of the old yeast. I don't remember tasting a brew and thinking "that was too much yeast".

[MrN]

What do you think would be a good setting to use on the mr malty calculator? What I've harvested seems very clean and, now it's settled, not especially thin.