fromhereon
Well-Known Member
Hi Guys,
I've been struggling to find the answer to this one but have run out of ideas and was hoping someone might be able to point out something I've missed.
When brewing we always use the MrMalty pitching rate calculator to determine the size of our starter. However I'd like to be able to see what we're actually pitching by doing a cell count. I've been using a hemocytometer from white labs and a cell counting app I wrote to do the calculations for me. However my calculations always show I have about half as much yeast as I should. The problem is not with the calculator. I've used white labs formula and tested against an endless number of examples.
I've attached a screenshot as an example to hopefully make it a little easier to understand what I'm talking about. In the example I'm calculating for .8mil cells per mL instead of .75 and I've dilluted 1 mL of the slurry with 9 mL of water.
I figure there must be something wrong with my technique. But it seems strange that it's almost exactly half every time. I do try to push the "Growth Factor" down on MrMalty to keep the starters smaller and limit the differance in O.G. after pitching the yeast.
Sorry, I hope this question isn't too involved or specific but I'm worried I may be under pitching.
I've been struggling to find the answer to this one but have run out of ideas and was hoping someone might be able to point out something I've missed.
When brewing we always use the MrMalty pitching rate calculator to determine the size of our starter. However I'd like to be able to see what we're actually pitching by doing a cell count. I've been using a hemocytometer from white labs and a cell counting app I wrote to do the calculations for me. However my calculations always show I have about half as much yeast as I should. The problem is not with the calculator. I've used white labs formula and tested against an endless number of examples.
I've attached a screenshot as an example to hopefully make it a little easier to understand what I'm talking about. In the example I'm calculating for .8mil cells per mL instead of .75 and I've dilluted 1 mL of the slurry with 9 mL of water.
I figure there must be something wrong with my technique. But it seems strange that it's almost exactly half every time. I do try to push the "Growth Factor" down on MrMalty to keep the starters smaller and limit the differance in O.G. after pitching the yeast.
Sorry, I hope this question isn't too involved or specific but I'm worried I may be under pitching.