Tippsy-Turvy
Well-Known Member
I'm sure it's been answered since it seems an obvious question but I can't find such a thread with the search, there's no wiki and no sticky. If someone can just direct me to the answer (or answer my question!) I'd appreciate it.
In his book, Yeast, Chris White states that the cell density of the compacted slurry in the vial is 8bn cells/ml. That yeast slurry takes up only about 14ml of space.
Now if I make a 2L starter with a fresh vial and refrigerate it to produce, say, 200ml of compact slurry, why wouldn't the density of that slurry also be 8bn/ml? Surely, the 186ml (200-14) of freshly created yeast has equally high viability?
In his book, Yeast, Chris White states that the cell density of the compacted slurry in the vial is 8bn cells/ml. That yeast slurry takes up only about 14ml of space.
Now if I make a 2L starter with a fresh vial and refrigerate it to produce, say, 200ml of compact slurry, why wouldn't the density of that slurry also be 8bn/ml? Surely, the 186ml (200-14) of freshly created yeast has equally high viability?