I'm getting a little frustrated trying to find a simple explanation of the numbers involved in yeast cell counts. I'm not entirely inept but I can't seem to figure it out from How to Brew nor can I find a thread on HBT to help me out.
Can someone please explain it simply?
I don't have How to Brew right in front of me so I found on the WyeastLab web-site a chart which says for Ales, starting gravity <1.060, pitching AND fermentation temperatures >65dF, I need 6 million cells per milliliter.
The 100B WyeastLab smack-pack comes in around 5,283,441 for a 5 gallon batch and so I used a starter to notch it a bit more toward an exact 6M/mL. I used a starter of 1/2 cup Extra Light DME and 2 cups water.
Can someone show me the actual math (or point me to the thread) how many millions cells per milliliter I actually pitched after they multiplied in the starter?
Many thanks in advance!
JWiC
Can someone please explain it simply?
I don't have How to Brew right in front of me so I found on the WyeastLab web-site a chart which says for Ales, starting gravity <1.060, pitching AND fermentation temperatures >65dF, I need 6 million cells per milliliter.
The 100B WyeastLab smack-pack comes in around 5,283,441 for a 5 gallon batch and so I used a starter to notch it a bit more toward an exact 6M/mL. I used a starter of 1/2 cup Extra Light DME and 2 cups water.
Can someone show me the actual math (or point me to the thread) how many millions cells per milliliter I actually pitched after they multiplied in the starter?
Many thanks in advance!
JWiC