I washed some Wyeast Kolsch a few months ago that ill be popping into a starter later today and I noticed that out of (2) quart sized mason jars i maybe have 100ml of yeast slurry, this seams low to me.
How do you wash your yeast and what is your typical yield?
When i rinsed a recent pitch i took about a cup of slurry and put it in ~12 oz of autoclaved water. Its just hanging in my fridge now and about 1/6th of the total jar is slurry. Worked pretty good.
Sounds like you let things sit too long in one of the prior steps because you should have a lot more yeast than that. What was your process?