If I'm brewing a 5 gallon batch of IPA that has an OG of 1065, and I pitch 200 billion yeast cells to get it started ... after fermentation is complete and it ferments down to 1012, approximately how many yeast cells are now in my 5 gallon fermentation bucket? Anyone ever figured that out?
Total Yeast Cells in a 5 gallon Brew???
- Thread starter TaoBrewer
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http://www.mrmalty.com/calc/calc.html
That will tell you how many cells are in a harvested slurry. If thats what youre asking.
That will tell you how many cells are in a harvested slurry. If thats what youre asking.
That calculator seems to tell you how many cells you need in order to pitch a 5 gallon batch. What I'm after is how many yeast cells are created in the fermentation process with a 5 gallon batch?
There's a hell of a lot of factors that go into that. It'll likely vary batch to batch. Batch gravity, aeration, fermenter time, temps, initial pitching rate, real intial viability, yeast nutrition, hopping rates, all these things could impact how many cells are left over.
I'm sure there are ... I'm just trying to get a sense of the amount of cell growth, roughly that occurs.
Do 200 billion cells grow to a trillion? 10 trillion? I haven't even a clue.
Put in your starting cell count and a 5 gallon starter into a calculator. That will ballpark it
You cant go by that since the calculators are expecting at least a shaken starter which will constantly add more oxygen. With a fermenting beer, once the oxygen is depleted, the multiplication stops.
Brew United calculator seems to suggest ~2.3 trillion cells using this method, assuming a real 200 bil cell initial pitch and a 19l "starter" of 1.065 wort with no agitation/stir plate.
I don't think it'll be quite that high, though.
Thanks! That's what I was looking for. So in this scenario it grows by 10x.
Chris White and Zamil Zainasheff's "Yeast" book suggests an absolute maximum growth factor of I think 6 under brewery conditions (more can be obtained under laboratory conditions). So 200 billion cells would never grow to more than 1.2 (edit) trillion cells.
Was that an ideal growth factor to prevent off flavors? because yeast are certainly capable of budding more than 6x
http://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/
You can set this calculator to "no agitation"
I put in 200 billion as a starting cell count, and a 19L non-agitated 1.065 starter yields 852 billion cells. That seems very reasonable to me
This was given the given the less-than-lab accuracy conditions of a brewery. With precise monitored control of dissolved oxygen, pH, nutrients, etc, yes. But without that, the yeast won't multiply more than that, according to them.
Clarification is that that's under a single growth cycle. If you do it in stages, yes you can grow more well more than that.
gotcha that makes sense, and I believe whatever those guys say about yeast.
Stillraining
Well-Known Member
I started counting for you but they all started to look like nipples, I spent way too much time trying to pair them up ......so I gave in.....sorry
