How does one know how much slurry to use for a given gravity and volume of wort? I've been pretty religious with using dry yeast packets for my brews. Since this is obviously somewhat limiting, branching out into liquid yeast makes sense. The reason I generally don't is because I've gotten some strange results in the past, beers that just didn't taste good and when brewed again with dry yeast were just fine. Happened too many times to be coincidence. I tend to make small batches (3 gal into fermentor) and my theory was that the liquid packs were either too much yeast, or too much leftover starter wort for my beer to ward off changes in flavor profile. But if I made my own starters I could presumably get around this. Culture a liquid yeast strain, harvest and wash, store under sterile water and use "the right amount" when needed for a brew. Obviously weighing dry yeast is simple enough for determining cell count using published data, but how does one know how much slurry to use for a given gravity and volume of wort?