yeast population growth questions

[jangelj]

Would someone help me understand yeast population growth better? Is there an article somewhere that explains it? Here's what I would like to know:

What is the relationship between initial yeast population and the size of a starter? Let's say I start with 100,000 yeast cells and put that into a 1.5L starter, how many yeast cells will I end up with? Also, if I started with 10,000,000 yeast cells in a 1.5L starter, how many will I end up with?

Sometimes I have just a little washed yeast and I want to make enough for a 5 gallon batch. Would I be better off making a 800ml starter, decanting and stepping up to 1.5L starter? Can I just make a 1.5L starter with my small amount of washed yeast and end up at with the same amount as if I stepped up (obviously not, I suppose).

Is there a rule of thumb of how mush slurry to add to a certain size starter where you are getting maximum benefit? Let's say I added the same amount of yeast to 750ml starter and a 1.5L starter. Would I end up with the same amount of yeast? What is the maximum amount of yeast you can have in 1.5L of wort?

Sorry for all the questions and rambling, but I am thinking while I write this and just want to get a handle on yeast growing.

 

[smakudwn]

Yeast by Chirs Whilte goes into depth about this very subject.

 

[jybingbrew]

This isn't an article, but somebody pointed this out to me the other day: http://yeastcalc.com/


Playing with it a little bit will probably answer some of your questions.

 

[jangelj]

This isn't an article, but somebody pointed this out to me the other day: http://yeastcalc.com/


Playing with it a little bit will probably answer some of your questions.

this site it great! i like the yeast calc and also the information on that site.
Using that yeast calc, it looks like if I do a 1L stepped to a 1.5L starter I'd always have enough yeast for 5 Gallons of Ale..even using 3 month old yeast.