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Old 04-18-2011, 12:42 AM   #1
zrule's Avatar
Dec 2009
Posts: 207
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So I have rinsed my yeast and now is in in bottles and has settled out. Is there a formula or a way to estimate the number of cells in the cake at the bottom of the bottle?

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Old 04-18-2011, 12:51 AM   #2
Sep 2009
Posts: 17,765
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I don't know of any sure-fire, simple way of estimating cell count, it's volume dependent. IIRC, you can make a starter and the yeast will eventually reach maximum cell density on their own, again depending on their environment (food). Check out for information on starter size.

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Old 04-18-2011, 12:51 AM   #3
stubbornman's Avatar
Mar 2010
Chattanooga, TN
Posts: 551
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Estimates of cell counts can be made using percent yeast solids of the slurry. Percentage of yeast solids per volume of slurry can be estimated by allowing a sample to sediment under refrigeration and estimating the percent solids. Generally 40-60% yeast solids will correlate to 1.2 billion cells per ml. This will very with the yeast strain. By using this method with every brew, a brewer can achieve consistent pitch rates batch to batch resulting in a more consistent product. The following picture relates sedimentation to cell count.

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