I'm planning on brewing a 1 gallon test batch of a Boulevard Rye-on-Rye type beer. OG = 1.093, (=~75% base malts, Maris Otter/Munich/Rye, 15% brown sugar), and using Wyeast 1217.
I have what looks like about 75ml of thick 1217 slurry from a Stone Enjoy By clone, harvested 1/27/2015. If I pitched the slurry into a 1L 1.04 stirplate starter 2 days before brew day, let it go for 24 hours, then decanted the yeast off the wort, what would a good estimate of the yeast density be? Would it still be the typical 1B cells/ml for slurry? Without much headroom in 1 gallon fermenter, I'd like to just pitch the yeast.
MrMalty tells me I'd need 63 billion cells at typical pitch rates.
I have what looks like about 75ml of thick 1217 slurry from a Stone Enjoy By clone, harvested 1/27/2015. If I pitched the slurry into a 1L 1.04 stirplate starter 2 days before brew day, let it go for 24 hours, then decanted the yeast off the wort, what would a good estimate of the yeast density be? Would it still be the typical 1B cells/ml for slurry? Without much headroom in 1 gallon fermenter, I'd like to just pitch the yeast.
MrMalty tells me I'd need 63 billion cells at typical pitch rates.
