Hey all, photo below of yeast harvested 60 days ago.
I'm attempting to determine pitch rate. From what I understand slurry is 1B/L. But "up to 5B/L" according to BF. WY says "40-60% solids is 1.2B/L", however my plan is to actually spoon out the already-settled solids, not pitch the entire wort/solid mixture.
Are there any good ways to determine how many cells I have per 0.1L of the settled solid?
And I'm assuming I can discount the live/dead cell percentage (BF says 60 day-old yeast has 55% viability, although I've always thought the discount on that calc was too steep...but that's not my question
.
I'm attempting to determine pitch rate. From what I understand slurry is 1B/L. But "up to 5B/L" according to BF. WY says "40-60% solids is 1.2B/L", however my plan is to actually spoon out the already-settled solids, not pitch the entire wort/solid mixture.
Are there any good ways to determine how many cells I have per 0.1L of the settled solid?
And I'm assuming I can discount the live/dead cell percentage (BF says 60 day-old yeast has 55% viability, although I've always thought the discount on that calc was too steep...but that's not my question
.
