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Old 02-13-2013, 09:39 PM   #1
Rehlgood
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So this may be any unanswerable question:

I have a ball jar with washed yeast in it. After settling for a few days the yeast is at the 250 ml mark. Is there a non-technical way to guesstimate how many billion cells I have in there? I want to make a starter for a 3 gallon batch of Barleywine with an OG of 1.130 and I am trying not to over pitch.

Maybe I should make this a contest. How many yeasties in the ball jar?!

Thanks for the help.

 
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Old 02-13-2013, 09:53 PM   #2
brettwasbtd
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Use the MrMalty Calculator slurry tool. For a 3 gallon batch OG of 1.130 you'd probably want about 125ml of that condensed yeast, however, depends on how long you have had it? Maybe the viability has gone down...

 
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Old 02-13-2013, 09:58 PM   #3
Bsquared
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http://www.wyeastlab.com/hb_pitchrates.cfm

Scroll to the bottom of the page.

 
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Old 02-13-2013, 11:21 PM   #4
Rehlgood
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Great information. So assuming this is what I have. I am guess in 10% solids @ 18 billion cells per ml and I need to pitch twice the recommended rate? This yeast is 3rd gen and was harvested this past Sunday. Sound about right?

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Old 02-14-2013, 01:52 AM   #5
tagz
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Woodland has been suggesting typical concentration is 1-2 billion per ml, depending on the strain. I think Wyeast says 1.2 billion per ml in their FAQ.

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Old 02-14-2013, 03:39 AM   #6
thirstyutahn
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I've heard jamil say the default rate for yeast slurry on mrmalty is really fairly accurate...especially looking at what you have there. Looks like you did a killer job rinsing the yeast.

What's your process for rinsing? Just interested to hear how you do it

 
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Old 02-14-2013, 02:37 PM   #7
Rehlgood
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Quote:
Originally Posted by thirstyutahn
I've heard jamil say the default rate for yeast slurry on mrmalty is really fairly accurate...especially looking at what you have there. Looks like you did a killer job rinsing the yeast.

What's your process for rinsing? Just interested to hear how you do it
For this particular batch I had a very large cake as I had pitched a IIPA on top of a APA. I boiled the jars/lids and chilled with the sanitized water. Because of the size of the cake I used (4) 1/2 gallon jars and 4 pint jars. I dumped 1/2 gallon of sanitized water on cake and mixed. Poured off into the (4) 1/2 gallon jars. Let sit ~30 minutes to separate. Then I decanted into the 4 pint jars. Next I decanted the remainder into a 1/2 gallon jar. Fairly simple.

 
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Old 02-14-2013, 02:41 PM   #8
brettwasbtd
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Quote:
Originally Posted by Rehlgood View Post
For this particular batch I had a very large cake as I had pitched a IIPA on top of a APA. I boiled the jars/lids and chilled with the sterilized water. Because of the size of the cake I used (4) 1/2 gallon jars and 4 pint jars. I dumped 1/2 gallon of sterilized water on cake and mixed. Poured off into the (4) 1/2 gallon jars. Let sit ~30 minutes to separate. Then I decanted into the 4 pint jars. Next I decanted the remainder into a 1/2 gallon jar. Fairly simple.
Good process, and I am being nit-picky, but the word sterilized in your post should be "sanitized" - Unless you used a pressure cooker/canner the water is sanitized, not sterilized. I don't think people have had infection issues with this process, so like I said "nit-picky"

 
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Old 02-14-2013, 04:46 PM   #9
Rehlgood
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Quote:
Originally Posted by brettwasbtd

Good process, and I am being nit-picky, but the word sterilized in your post should be "sanitized" - Unless you used a pressure cooker/canner the water is sanitized, not sterilized. I don't think people have had infection issues with this process, so like I said "nit-picky"
Edited for your reading enjoyment.

 
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Old 02-14-2013, 04:48 PM   #10
pabloj13
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Quote:
Originally Posted by Rehlgood View Post
For this particular batch I had a very large cake as I had pitched a IIPA on top of a APA. I boiled the jars/lids and chilled with the sanitized water. Because of the size of the cake I used (4) 1/2 gallon jars and 4 pint jars. I dumped 1/2 gallon of sanitized water on cake and mixed. Poured off into the (4) 1/2 gallon jars. Let sit ~30 minutes to separate. Then I decanted into the 4 pint jars. Next I decanted the remainder into a 1/2 gallon jar. Fairly simple.
Aren't you worried that your yeast from an IIPA would be stressed out, especially if you are going to use this on a barleywine?
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