NYShooterGuy
Well-Known Member
So I've been making yeast starters now for about a year-and-a-half, and whenever I get finished I always pour the yeast into a mason jar that has graduation marks on the side. On one side is ounces, on the other is milliliters. Now, the Yeast Starter doesn't have much brake material or hop sediment, so it's safe to say that it's almost entirely pure yeast. I never know, however, how much yeast I have. Highly focculant strains look like cottage cheese but then compact after time just the way that other low fucculating cells would. My question is, is there a hard and fast rule as to how many yeast cells there are in my mason jars based on the graduation mark at which the cells finally compact, or I really would need a microscope to measure the size of a yeast cells and then estimate how many billions are are based on their density and size?