is this yeast ?

My process- I make larger starters than I need and store an extra 500 ml in jars refrigerated (not sure if there is an official name for this process?)

From a WLP 095 I got this layer of dark brown over the yeast. What is it? Is it dead yeast cells maybe? And can I somehow remove that later while retaining the healthier stuff below?

 

It's proteins from the extract you used to make the starter. It's harmless, no need to remove it.

 

I just had the same question in another post.
How do you know how many cells are there?

 

That makes sense Thanks!

 

I would estimate 4 billion cells per ml for the creamy white and one billion cells per ml for the upper layer. Should give you a good average for determining pitch volume.

 

Thanks