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Old 03-01-2012, 01:03 PM   #1
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Default How many yeast is that?, give me your best shot

Im making a starter for tomorrow night brewing, i started with 1ml slurry freezing in 130ml of DME wort (1.040), after 24h i stepped it up in to 2L flask with 1.3L wort, after 24h i cold crashed it and this is what it looks like now. Im going to decant and add another 1.5L of wort tomorrow morning around 15h before pitching. Do you think i will have enough yeast for 10gal 1.070 wort?, if lots of ppl think its not enough i can delay my brewing by another day and step it 2x with 3L total. Also try to guess how many cells i will get at the end as im going to count the yeast later. O and this is wyeast 3787 strain frozen from 1st generation starter, sorry for on the side picture, i dont know how to flip it now


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Old 03-01-2012, 02:25 PM   #2
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i'd say that's about 194.3 billion cells there...........




no, really....

there's really no way to tell how many yeast cells a yeast cake has in it. some pack dense, some not so much. what you have looks like a normal amount of yeast for a ~1L starter, but noone could tell you how many cells there are without looking at a sample under a microscope.


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Old 03-01-2012, 02:48 PM   #3
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You can expect about 3 billion cells per milliliter of clean sediment.
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Old 03-01-2012, 04:57 PM   #4
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By comparing to the same size flask filled with water this is 100-130ml of sediment so roughly 300bilion of cell, i guess i will just step it one more time with 1.5L, i should get more than 600bilion with that, mrMalty says 566 is required for my beer so i should be fine, im brewing tomorrow, yey!!

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You can expect about 3 billion cells per milliliter of clean sediment.
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Old 03-04-2012, 09:54 PM   #5
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looks like i was way off, what is in the flask in firs post i decanted and added fresh 1.5L DME wort for 15h, starter was very active, i pitched in to 10gal of 1.070 wort but after counting cells today i had only 220 billion cells so i seriously underpitched, its belgian triple (im feeding sugar later today) so i hope it will be fine but for next time i will step it up one more time, i guess underpitching explains 22h lag time
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Old 03-04-2012, 09:57 PM   #6
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I dunno, but if you keep your flask sideways like that then all the yeast are going to spill out.
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Old 03-04-2012, 10:08 PM   #7
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i guess underpitching explains 22h lag time
I dont know my belgians are always a little pokey to take off using 500 and 3787 even when pitched in an active starter ... I think its all the damn chanting they do before actually getting to work.

Mine seem to do better in a warmer pitching temperature.. 70-75..
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Old 03-04-2012, 10:12 PM   #8
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Quote:
Originally Posted by Neopol

I dont know my belgians are always a little pokey to take off using 500 and 3787 even when pitched in an active starter ... I think its all the damn chanting they do before actually getting to work.

Mine seem to do better in a warmer pitching temperature.. 70-75..
WLP500 or 1214 are so damn slow to start, but I think they're totally worth it. I have 1214 in BDS that I pitched yesterday. It's just now starting to get going. I usually start actively fermenting 3-4 hours after pitching on most yeasts, so it always crosses my mind that the yeast I pitched might be bad, even though I know those yeasts are slow to start.
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Old 03-04-2012, 11:28 PM   #9
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For future reference calculating numbers of cells without doing a count (hemocytometer) you can either look at the slurry or the volume of wort used to make it. I use the volume of wort used to make the starter. For this I use Maltose Falcon's website as a reference. Check it out they use a final step calc of 180-360MYC per mill of start wort ie 1L approx 200 Billion Yeast Cells.

Maltose Falcon Website : http://www.maltosefalcons.com/tech/y...-and-practices

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Old 03-04-2012, 11:30 PM   #10
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5.....5 yeasts.


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