Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > How many yeast is that?, give me your best shot

Reply
 
LinkBack Thread Tools
Old 03-01-2012, 12:03 PM   #1
Polboy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Chicago, IL
Posts: 916
Liked 33 Times on 27 Posts
Likes Given: 15

Default How many yeast is that?, give me your best shot

Im making a starter for tomorrow night brewing, i started with 1ml slurry freezing in 130ml of DME wort (1.040), after 24h i stepped it up in to 2L flask with 1.3L wort, after 24h i cold crashed it and this is what it looks like now. Im going to decant and add another 1.5L of wort tomorrow morning around 15h before pitching. Do you think i will have enough yeast for 10gal 1.070 wort?, if lots of ppl think its not enough i can delay my brewing by another day and step it 2x with 3L total. Also try to guess how many cells i will get at the end as im going to count the yeast later. O and this is wyeast 3787 strain frozen from 1st generation starter, sorry for on the side picture, i dont know how to flip it now

photo2.jpg  
__________________
Polboy is offline
 
Reply With Quote Quick reply to this message
Old 03-01-2012, 01:25 PM   #2
NordeastBrewer77
NBA Playa
HBT_LIFETIMESUPPORTER.png
Feedback Score: 7 reviews
 
NordeastBrewer77's Avatar
Recipes 
 
Join Date: Apr 2011
Location: Minneapolis, Minnesota
Posts: 7,933
Liked 1075 Times on 783 Posts
Likes Given: 3977

Default

i'd say that's about 194.3 billion cells there...........




no, really....

there's really no way to tell how many yeast cells a yeast cake has in it. some pack dense, some not so much. what you have looks like a normal amount of yeast for a ~1L starter, but noone could tell you how many cells there are without looking at a sample under a microscope.

__________________
The Polk Street Brewery

Brewin' 'n' Que'n - YouTube Shenanigans

Quote:
Originally Posted by yeoitsmatt View Post
can i drink this? I mean. Im gunna. But is it fine?
Quote:
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
Quote:
Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.
NordeastBrewer77 is offline
 
Reply With Quote Quick reply to this message
Old 03-01-2012, 01:48 PM   #3
Malticulous
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: St. George Utah
Posts: 4,056
Liked 53 Times on 44 Posts
Likes Given: 62

Default

You can expect about 3 billion cells per milliliter of clean sediment.

__________________

I think I'll have another pint of this highly flawed beer because it's so damned good.

Malticulous is offline
 
Reply With Quote Quick reply to this message
Old 03-01-2012, 03:57 PM   #4
Polboy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Chicago, IL
Posts: 916
Liked 33 Times on 27 Posts
Likes Given: 15

Default

By comparing to the same size flask filled with water this is 100-130ml of sediment so roughly 300bilion of cell, i guess i will just step it one more time with 1.5L, i should get more than 600bilion with that, mrMalty says 566 is required for my beer so i should be fine, im brewing tomorrow, yey!!

Quote:
Originally Posted by Malticulous View Post
You can expect about 3 billion cells per milliliter of clean sediment.
__________________
Polboy is offline
 
Reply With Quote Quick reply to this message
Old 03-04-2012, 08:54 PM   #5
Polboy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Chicago, IL
Posts: 916
Liked 33 Times on 27 Posts
Likes Given: 15

Default

looks like i was way off, what is in the flask in firs post i decanted and added fresh 1.5L DME wort for 15h, starter was very active, i pitched in to 10gal of 1.070 wort but after counting cells today i had only 220 billion cells so i seriously underpitched, its belgian triple (im feeding sugar later today) so i hope it will be fine but for next time i will step it up one more time, i guess underpitching explains 22h lag time

__________________
Polboy is offline
 
Reply With Quote Quick reply to this message
Old 03-04-2012, 08:57 PM   #6
ChshreCat
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
ChshreCat's Avatar
Recipes 
 
Join Date: Aug 2008
Location: Camano Island, Washington
Posts: 11,252
Liked 454 Times on 361 Posts
Likes Given: 16

Default

I dunno, but if you keep your flask sideways like that then all the yeast are going to spill out.

__________________

"Science + beer = good!"
-Adam Savage

ChshreCat is offline
 
Reply With Quote Quick reply to this message
Old 03-04-2012, 09:08 PM   #7
Neopol
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Neopol's Avatar
Recipes 
 
Join Date: Nov 2011
Location: Munster, IN
Posts: 713
Liked 65 Times on 54 Posts
Likes Given: 25

Default

Quote:
Originally Posted by Polboy View Post
i guess underpitching explains 22h lag time
I dont know my belgians are always a little pokey to take off using 500 and 3787 even when pitched in an active starter ... I think its all the damn chanting they do before actually getting to work.

Mine seem to do better in a warmer pitching temperature.. 70-75..
__________________

BREWMUTT

Don't you know there aint no devil...thats just god when hes drunk!

Neopol is offline
 
Reply With Quote Quick reply to this message
Old 03-04-2012, 09:12 PM   #8
TimTrone
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Posts: 605
Liked 6 Times on 6 Posts

Default

Quote:
Originally Posted by Neopol

I dont know my belgians are always a little pokey to take off using 500 and 3787 even when pitched in an active starter ... I think its all the damn chanting they do before actually getting to work.

Mine seem to do better in a warmer pitching temperature.. 70-75..
WLP500 or 1214 are so damn slow to start, but I think they're totally worth it. I have 1214 in BDS that I pitched yesterday. It's just now starting to get going. I usually start actively fermenting 3-4 hours after pitching on most yeasts, so it always crosses my mind that the yeast I pitched might be bad, even though I know those yeasts are slow to start.
__________________
TimTrone is offline
 
Reply With Quote Quick reply to this message
Old 03-04-2012, 10:28 PM   #9
Clementine
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Waynesboro, PA
Posts: 545
Liked 10 Times on 10 Posts
Likes Given: 3

Default

For future reference calculating numbers of cells without doing a count (hemocytometer) you can either look at the slurry or the volume of wort used to make it. I use the volume of wort used to make the starter. For this I use Maltose Falcon's website as a reference. Check it out they use a final step calc of 180-360MYC per mill of start wort ie 1L approx 200 Billion Yeast Cells.

Maltose Falcon Website : http://www.maltosefalcons.com/tech/yeast-propagation-and-maintenance-principles-and-practices

Clem

__________________
Clementine is offline
 
Reply With Quote Quick reply to this message
Old 03-04-2012, 10:30 PM   #10
Lunchtime
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: springfield, missouri
Posts: 338
Liked 13 Times on 13 Posts
Likes Given: 4

Default

5.....5 yeasts.

__________________
Lunchtime is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
over shot OG (pitch more yeast?) physast Fermentation & Yeast 4 09-12-2011 03:11 PM
When to Give Up On Yeast.....Is it Dead??? ScrewBrew Fermentation & Yeast 6 05-27-2011 03:10 PM
Will my yeast cake give off flavor? mkory Fermentation & Yeast 5 01-29-2010 01:17 PM
lager or ale yeast? give your opinion defenestrate Fermentation & Yeast 2 01-25-2010 04:38 AM
When to give up on Yeast? SevenFields Fermentation & Yeast 12 08-27-2009 12:18 AM