trabfountain wrote: emnpaul you refer to under pitching does this mean there is not enough yeast in there to finish the job and I will end up with a brew with a much lower ABV % or does it just take longer to start?
The Cooper's yeast is pretty vigorous and forgiving so I doubt you'll have to worry about under attenuation (not finishing). It might be a problem with some other strains of yeast but I'm not sure which ones. Just the lag time, while the yeast is breeding prior to fermentation beginning can be an issue as it may allow other less desirable critters to gain a foothold, as Big Dave has said.
trabfountain wrote:The suggestion is to pitch half the slurry but there is no sugar/malt in there.
The malt is already in the wort you're pitching it into. Unlike when culturing from a bottle you already have a large population of healthy yeast so you don't need to add any malt/sugar to get it going. Just chuck it straight in.
trabfountain wrote: how do I store the other half for next time?
In a scrupulously clean, sanitised, sealed container in your fridge. It's important that it's sealed as some nasty little bugs can float around in your fridge.
trabfountain wrote:Apologies for the dumb questions but I'm quite new to this and would like to do it right
No worries TF.
2000 light beers from home.