I have some 1084 slurry that came from a 1.072 Stout that I want to use in a 1.050 Irish Ale. It’s about a month old. What could possibly go wrong?
Dave
I wouldnt worry. I dont think you need to pitch the whole thing though.
You could use some of it to make a starter.
I was thinking half?
It’s for Friday’s “Man-Day” brew with my buddies. I guess if I made the starter today, I would be in good shape.
Now that’s another question though. How much slurry in how big a starter for 5G?
half of what though - sort of like how long is a piece of string 
I’d pitch a cup.
as for a starter - what Joe recommends above - you’re sort of at my breakpoint of where I’d make a starter versus a straight pitch - once it goes over a month I consider making a starter. but sometimes, I have been know to be lazy…
You could skip the starter, and pitch the slurry into a quart of your wort, and let that kick off, then pitch that at high krausen into the main fermentation vessel.
if you’re going that route, 3 tablespoons and 2L of wort, pref on a stir plate.
rjharper has a good idea too - I do that sometimes also.
I’m on the fence about the starter as well. Not a bad idea about pulling some wort and pitching that at high Krausen. I saved the entire cake from the Stout so I was thinking of pitching half of that volume. Probably about 12oz. I have to ponder all of this… :o
I’ve done this also, it’s a pretty easy method.
I think a starter might be a good idea as the yeast might also be a bit stressed by the high gravity environment they are coming from.
I might also be a bit worried about color carryover, but making a starter with just a couple table spoons of slurry would probably help with that as well.