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Old 02-14-2013, 03:52 PM   #11
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Hadn't really thought about it. I was hoping that they would be in good shape since I pitched onto such a large cake.

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Old 02-14-2013, 03:57 PM   #12
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FYI, the title of this post made me LOL like a school child...guess I never completely grew up...

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Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!
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Old 02-14-2013, 04:00 PM   #13
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If you washed, then your non-yeast % should be low. I'd go with about 2b/ml concentration. You may want some nutrient.

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Old 02-14-2013, 04:16 PM   #14
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I've heard jamil say the default rate for yeast slurry on mrmalty is really fairly accurate...especially looking at what you have there.
Well I would assume he would say that, considering MrMalty's is based off his own work. YeastCalc too.
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Old 02-14-2013, 04:54 PM   #15
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Yeah but at the same time he doesnt benefit from you using it. A lot of people switch the bars all the way to thick yeast and 0 non yeast and it would be a mistake. They think well I rinsed it and it looks really solid and then end up underpitching by a good amount.

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Old 02-14-2013, 05:35 PM   #16
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Yeah but at the same time he doesnt benefit from you using it. A lot of people switch the bars all the way to thick yeast and 0 non yeast and it would be a mistake. They think well I rinsed it and it looks really solid and then end up underpitching by a good amount.
That's true. I end up looking at the yeast and how gritty it is, plus take into account what beer it came from. Light beer w/o much hops? Probably less non-yeast %. Dark, hoppy beer w/dry hops? A lot of non-yeast. Thick slurry if it's been settling for a week or more, if it was a cake.
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Old 02-14-2013, 06:23 PM   #17
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Simple answer? As much as will fit after your ball(s) are in it. Sorry. Childish but couldn't resist.

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Old 02-14-2013, 06:25 PM   #18
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That's true. I end up looking at the yeast and how gritty it is, plus take into account what beer it came from. Light beer w/o much hops? Probably less non-yeast %. Dark, hoppy beer w/dry hops? A lot of non-yeast. Thick slurry if it's been settling for a week or more, if it was a cake.
Don't forget, non-yeast % also includes liquid (wort) between the yeast cells, so it's really asking about compaction as well.
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Old 02-14-2013, 06:31 PM   #19
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No way do you have 18 billion cells/ml...it's impossible!

1-2 billion cells per ml is what most sources are saying.

I use 1 billion/ml so I find that in 1 cup of slurry I have around 230 billion cells which is more than enough for a 5 gallon batch of medium gravity beers without a starter. I use a starter if the yeast is over 1 week old.

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Old 02-14-2013, 07:00 PM   #20
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Quote:
Originally Posted by thadius856 View Post
Don't forget, non-yeast % also includes liquid (wort) between the yeast cells, so it's really asking about compaction as well.
Well, I take that as thickness of slurry, actually, or concentration of yeast in what I'm calling the slurry (the "solids" at the bottom). If I've just had it sitting a few days I know it's not very compact. After a few weeks or more in the fridge it tends to compact down nicely and I call that somewhere in the 3/4 or 2/3 "thick slurry", so around 3b cells/ml.

The non-yeast % to me is trub and hops, which again, based on what beer I harvested from, were there dry hops, how much grit is there in the slurry, what color is the slurry, etc. I try to come up with that. I think that I get close enough to what's "actual".
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