Originally Posted by catalanotte
Using the mr. malty calculator for pitching from slurry, I came up with 4.5 b/ml for "thick solids" and a 77% viability (11 days old). See original picture for what I measured as "thick solids". With a pitch rate of about 200 b (same as you stated), this worked out to 58 ml of "thick yeast". I figured a starter with 55 ml would be good. Looks like the big difference in the assumed cell count of the washed yeast. If I make a quart starter with say 100 b cells, what can I reasonably expect to have a day later when I pitch?
Brewed 7/28, getting a bubble every 3-4 s through airlock so it looks good now. Not going to mess with it to check SG until I rack it in a few days (5 bubbles per minute). Silly rule, but has worked for me.
I'm not sure what they mean by thick yeast without taking into consideration the harvest date.
I updated the yeast volumes available in my spreadsheet for the harvested yeast I have stored in the frig. This is also yeast without any hop debris. A jar of 3rd generation WY1056 lost 50ml of volume in a period of three weeks to five weeks due to compaction. I didn't save the date of previously recording the volume. The yeast in this jar went beyond thick. It was solid. The yeast was almost four months old.
The longer you have stored yeast the more compact it becomes. The longer you have stored yeast the greater the viability loss.
That's the reason I estimate one billion cells per ml and use the production date for viability loss.
I like to use the Brewers Friend pitch rate calculator for starters. http://www.brewersfriend.com/yeast-p...er-calculator/