_d_
Well-Known Member
I've been reading up on "cropping" yeast. The only part that I'm not comfortable with is how to estimate how much yeast is in my slurry.
In the yeast book they mention, comparing a slurry to a known sample (like a vial of White Labs). I've also heard that you can measure the weight and use that to estimate.
I'm thinking that the only way to be sure is to buy a microscope. Does anyone use a microscope? If so, could you recommend a suitable model and how much I should expect to invest?
Does anyone have a creative way to count yeast without fancy tools?
In the yeast book they mention, comparing a slurry to a known sample (like a vial of White Labs). I've also heard that you can measure the weight and use that to estimate.
I'm thinking that the only way to be sure is to buy a microscope. Does anyone use a microscope? If so, could you recommend a suitable model and how much I should expect to invest?
Does anyone have a creative way to count yeast without fancy tools?