I need 235 billion cells of WLP5300. It comes in a new 70ml pack called PurePitch next generation and is more expensive than the old pack. So how many cell are in the new 70ml wlp purepitch packs of yeast.
Presumably "standard ale ranges" would include something about OG. But that's still a stupidly verbose and nonspecific answer to the question, when they could have very easily directly answered it. It's a simple question, and a suitable (i.e., direct) answer would be "Each PPNG contains approximately 150B cells at the time of manufacture." But they seem really committed to dancing around this question rather than answering it directly.So the OG doesn't matter?
Not at all--as they tell it, PurePitch is something different from PurePitch Next Generation, so that answer doesn't apply. And even if it did, it requires knowledge of the package size in mL. Sure, none of the math is hard, but why can't they just give a clear answer to a simple question? That is, after all, supposed to be the point of a FAQ.Pretty explicit...
Out of curiosity, is there a commercial outfit that markets for your preferred pitch rate and volume in a single package?
Not at all--as they tell it, PurePitch is something different from PurePitch Next Generation, so that answer doesn't apply. And even if it did, it requires knowledge of the package size in mL. Sure, none of the math is hard, but why can't they just give a clear answer to a simple question? That is, after all, supposed to be the point of a FAQ.
The FAQ indicates elsewhere that it's in a 20L batch, which would make for 150B cells instead--close either way.Marketed as a 7.5M/ml pitch in 19L.
Maybe we are meant to interpret 5G/20 L as five gallons per twenty litres.They say "5G/20L". Clearly not. 5G=18.92something liters.
So the yeast was "older" than I expected when purchasing but now WLP is seemingly guaranteeing yeast viability for 7 months based on the package, but 5 months based on the QC report.
I agree with you with my choice of words of guarantee not being optimal. I do like the fact that WLP has a ax report to show the actual date of manufacture which isn’t on the packaging. That lets us the consumer make choices about how viable the yeast may be by “x” date. I know the “best before” date appears a bit arbitrary but it seems that the “next gen” packaging is better in terms of affecting the rate at which the cells are dying (under ideal conditions). IIRC all the first gen pure pitch packing AND QC reports were always 5 months from manufacture to the best before date. Now with this package of next gen, my wlp001 QC report goes from may to October (5 months) but the actual packages goes to December (7 months). Either this is a mistake on WLP part OR they are now thinking that their packaging is good for 7 months. Will probably email wlp directly to get at this discrepancy. CheersI wouldn't interpret any "Best By" date as any sort of guarantee of viabilty. Yeast cells are dying the day they are packaged, and they continue to die until there are no viable cells left. What's important is how many cells you start with, the rate they are dying, and the number of cells a particular batch needs. Nothing special happens on the "Best By" date, or the day before, or the day after. That date might be a "feel good" number, but it's almost meaningless.
Thanks for sharing your lot number so I could see a report. I am not sure why the report uses the text "MADE TO CONTAIN 2.15 BILLION CELLS/mL". It seems like it should just say what was measured, but for now I will just assume that the pack has 2.15 B/mL.Next gen WLP001 here so you can actually compare what the yeastman data gives you to the package yourself. Essentially though this is 2.15B cells / ml so given that the next gen pure pitch is 70ml (up from previous 40ml), it is 150B cells, on the date of packaging.
Absolutely. There ain’t no free lunch, as in thinking this new packaging will alleviate the (recommended) need for a starter, at least to spike the viability if not the cell count.PurePitch and PP Next Gen have an excellent record on keeping high cell viability over time, with only 3-6% decline per month when handled correctly.
Just as important as the mere cell count in the package, are age and temps during storage and transportation.
5 days in a hot truck or 1/2 a day in a mailbox in hot weather can create havoc on the viable cell count.
Since many of those factors are usually unknown, it's always best to make a starter a few days to a week before brewing/pitching. It at least proves yeast viability while vitality and cell count are increased.
I therefore always use this yeast pitch calculator for estimates:
http://www.brewunited.com/yeast_calculator.php
Given today's fairly high (and rising) pricing and shipping costs, it's also a good habit to overbuild the starters and ranch/save the extra slurry. That saved out slurry can then be used to make another (overbuild) starter, etc.
Am i the only one freaking out over spending $20 for a pack of yeast? Kinda seems like White labs is saying screw homebrewers no? A real bummer because i Love WLP530 but due to the pricing i am looking at other options.
Or a slope like Brewlab does in the UKI’m prepared pay $1 for 1ml yeast slurry that I could step up to produce something better.
Already got a selection of them, miniaturised too:Or a slope like Brewlab does in the UK
Nice. How long do you keep those?Already got a selection of them, miniaturised too:View attachment 842344
Ideally, they should be re-sloped after about 6 months, but they can maintain viable cells >12 months. These miniature slopes/slants are part of a storage experiment. The ‘gold standard’ for storing brewer’s yeast, microbiologically speaking. Significantly less (petit) mutation than freezing.Nice. How long do you keep those?
Freezing is for long-term storage and, if done properly, a lot more complicated than storing on nutrient agar slopes at fridge temperature. Slopes are for storing more readily accessible quality-controlled cells on an ongoing basis for up to 12 months. No freeze-thaw stresses or dehydration and QC’d prior to sloping therefore ready to go. The agar provides a matrix through which nutrients slowly diffuse to support the yeast cells during growth, shipping and storage. Much kinder conditions with a much lower mutation rate. Why it’s been a standard format for commercial breweries for years, in fact. A meaningful comparison between frozen yeast cells (especially using crude home-brew hacks) and QC’d yeast cells stored in agar shows why slopes are an industry standard.What are the benefits of slanting/sloping yeast samples over freezing yeast samples in glycerol? I’ve been freezing yeast samples for several years and fortunately haven’t had any problems with thawing.
Is the main benefit with agar agar sloping the issue of storage temperature? Otherwise it seems like the prep process for freezing is less complex and the propagation prior to pitching is much less involved with less chance for contamination.
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