Peaty Jones
Member
Hi,
We all base our cell count on calculators and formulas which is practical but quite a rough estimate. I was just thinking that would it be possible to determine the yeast count much more precisely if you based it on OG, FG and ABV? It would atleast sound reasonable that In a steady enviroment cells reproducing rate would be somehow proportional (linear? Exponential? Logarithmic?) to the sugar content it had used as energy source to reproduce. Ofcourse theres always some alcohol produced also and that should be also take In to account.
So by taking reading of OG and SG you could calculate the sugar spent. ABV couldnt be determines via hydrometer. Measured via vinometer perhaps?
Any microbiologists on this Forum who could do some research on this?
We all base our cell count on calculators and formulas which is practical but quite a rough estimate. I was just thinking that would it be possible to determine the yeast count much more precisely if you based it on OG, FG and ABV? It would atleast sound reasonable that In a steady enviroment cells reproducing rate would be somehow proportional (linear? Exponential? Logarithmic?) to the sugar content it had used as energy source to reproduce. Ofcourse theres always some alcohol produced also and that should be also take In to account.
So by taking reading of OG and SG you could calculate the sugar spent. ABV couldnt be determines via hydrometer. Measured via vinometer perhaps?
Any microbiologists on this Forum who could do some research on this?