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Old 08-29-2011, 02:19 AM   #11
twelvelookslikex
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soo use the entire thing in my 1L starter?

 
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Old 08-29-2011, 02:24 AM   #12
Grumpybumpy
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Quote:
Originally Posted by Germelli1 View Post
That means that you are repitching part of a yeast cake from a previous batch (typically without washing it). The 100 mL refers to 100 mL of pure yeast from the bottom of the fermenter.

People refer to pitching 1 L as a stepped up starter building yeast numbers from a small sample. It refers to the original 1 L of 1.03-1.040 wort in the starter, not the size of the yeast slurry.
That is what I figured it was. I have a growler 1/4 full with slurry from a local brewery. Some say to pitch the whole thing, the brewery said do a cup's worth. That's quite a difference. A cup's worth seems to be close to a wyeast packet, which has been working fine for me so far.

 
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Old 08-29-2011, 02:33 AM   #13
Germelli1
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Quote:
Originally Posted by Grumpybumpy View Post
That is what I figured it was. I have a growler 1/4 full with slurry from a local brewery. Some say to pitch the whole thing, the brewery said do a cup's worth. That's quite a difference. A cup's worth seems to be close to a wyeast packet, which has been working fine for me so far.
Ah makes sense! In your case you would want to use the rough tools that calculate the amount of cells in a volume of slurry.

Or I would just pitch a cups worth
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Old 08-29-2011, 02:35 AM   #14
Germelli1
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Quote:
Originally Posted by twelvelookslikex View Post
soo use the entire thing in my 1L starter?
I would personally only use half of it in the starter and save the rest. No reason to use your whole stock when you are building up the cell counts anyway!
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Old 08-29-2011, 02:54 AM   #15
PseudoChef
 
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Based on some hemocytometer counts I have recently made, I would guess harvested S-05 is around 1.5 billions cells/ml. Low flocculating yeast is around 1 billion/ml on average and high flocculating yeast compacts to just below 3 billion/ml on average. S-05 isn't the best flocculator, but I haven't measured this exact strain.

Also, the conditions in which it was resuspended (how much liquid was remaining) obviously play a big part. My numbers are based on trying to decant as much beer as possible, then having the yeast settle out for more than 1 wk at 4 degrees C.

I would use the 1.5 billion/ml and apply it to the standard thought of pitching 1,000,000 cells/ ml wort / degree Plato of whatever beer you plan on using. You may or may not need a starter.

 
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