Originally Posted by ph0ngwh0ng
Plug your numbers in a calculator. I like this one
. Then, say you make a 2 L starter, but save 0.5 L, then divide the cell count (after starter) by 4.
When making a starter out of your harvested yeast, assume the same viability as a liquid yeast starter.
For my one year old yeast, I entered 1 billion cells manually in the Starting Yeast Count box. Then I figured the number of step ups I needed.
Woops. I just posted this same math because the original article just assumes 100 billion for some reason. How do you calculate viability? So if I harvest 60 billion from a starter and it sits in my fridge for 6 months, how do I figure my new count? i tried searching the interweb thingy for an equation but couldn't find one.
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