Yeast Starter

I have some ale yeast I collected from a bottle of V Cense in 2013. I have since cleaned the yeast with sanitized water and decanting, several times, and have good confidence of having a clean sample.

I am basically making a tiny beer batch, as a test of the real batch I'll be brewing soon, where I'll pitch the yeast cake from this starter.

some ale yeast, preferably in cake form under sanitized water, refrigerated
1.5 liters of water
132 g of light DME
1.5 g of low-alpha hops (Fuggle, 4.75%)
1 g LD Carlson Yeast Nutrient (Urea and diammonium phosphate)

Dissolved DME in warm water and brought to a boil.

Put the hops inside a tea ball and added to wort.

Boil for 30 minutes total, but after 25 minutes add the yeast nutrient.

Should be approx 10 IBU.

Cool it to about 40C, measure the sugar (I had 11.4 Bx, 1.046, probably because water boiled off). Then in fridge to cool it to about 20C - should take a few hours.

I decided to filter the cooled wort through coffee filters to get rid of the particulate from the hops. Maybe adding them wasn't such a good idea after all.

I had one liter of wort, so I added 200 ml to get a lower gravity.It brought it down to 9.4 Bx, or a SG of 1.038.

Oxygenate the wort by shaking it, put it back in the fridge.

When the wort is at 18C, pour away most of the liquid atop the yeast cake from the jar where it's been sitting, swirl the rest and pitch it in the wort. Cover the wort and keep it at room temperature (for me today it's 30C at 4:45 pm).

Two days later, at 10am, it's down to 5 Bx and starting to form a turbidity gradient - put it in the fridge to cold crash.

After 5 hours the top is starting to clear. A sample was 4.8 Bx, which implies a FG of 1.007, 3.7% ABV, apparent attenuation of 81%, which is in line with this type of yeast. The beer smells yeasty and fruity - I'm guessing esters - so the yeast seems suitable for a farmhouse ale.