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Old 11-20-2012, 12:49 AM   #11
Feb 2010
Cincinnati, Kentucky
Posts: 331
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Originally Posted by WoodlandBrew View Post
When pitching from a slury the calculators can be pretty far off in my experience.
I have had zero luck with the MrMalty calculator from slurry. Just too much subjectivity between the thick/thin and non-yeast percentages.

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Old 11-20-2012, 02:17 AM   #12
Jan 2012
, NY
Posts: 257
Liked 19 Times on 17 Posts

so here is my 3 jars 24 hrs later... looks like yeast? But yeah.. I don't see how anyone can venture a guess about viability or active cell count with any amount of accuracy..

I think I'll just make a starter and see how it goes...
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Old 11-20-2012, 01:19 PM   #13
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Oct 2012
Malden, MA
Posts: 2,191
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Yeah you really don't know what you have from a slurry. I have used the Mr. Malty slurry calculator and the beer came out fine, but recently found it's estimations are way off. The "thick to thin" slider doesn't even cover the entire range of cell density of my slurries, and I would have called all of mine "thick" doing a count. Also the viability from havest can range anywhere from 30%-90% on the day of harvest. The good thing is that it stays fairly viable once it is in the fridge.

bottom line, assume your cell count could easily be off by a factor of four when entering numbers into the starter calculator. The easy way to get an estimate is to assume 100 billion cells per liter and don't bother with the calculators.
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