HomebrewPadawan
Well-Known Member
- Joined
- Feb 13, 2014
- Messages
- 117
- Reaction score
- 9
Simple question...I know there is not a simple answer.
But assuming we are homebrewing, without a microscope, and all we have is fresh yeast, a stir plate, and some DME. How do you guys go about gestimating the amount of yeast in the bottom of your starter after it has been crashed for a couple days? Or in other words, How many billion cells do you think you have in each ml of yeast?
I currently assume I have 3 billion cells/1ml of yeast; so if I had 100ml of yeast I would assume 300 billion yeast cells, enough to pitch into 5 gallons of 1.065 wort (at 1 billion cells per liter).
I understand mr.malty, or yeastcal, or any other pitching rate calculator on the web will tell you what you "should" have after the starter, but I want to know what factor people use if they are calculating the amount of yeast they have visually; 1 billion, 2 billion, 3 billion, 4 billion/ ml of yeast?
Any thoughts are welcome!
But assuming we are homebrewing, without a microscope, and all we have is fresh yeast, a stir plate, and some DME. How do you guys go about gestimating the amount of yeast in the bottom of your starter after it has been crashed for a couple days? Or in other words, How many billion cells do you think you have in each ml of yeast?
I currently assume I have 3 billion cells/1ml of yeast; so if I had 100ml of yeast I would assume 300 billion yeast cells, enough to pitch into 5 gallons of 1.065 wort (at 1 billion cells per liter).
I understand mr.malty, or yeastcal, or any other pitching rate calculator on the web will tell you what you "should" have after the starter, but I want to know what factor people use if they are calculating the amount of yeast they have visually; 1 billion, 2 billion, 3 billion, 4 billion/ ml of yeast?
Any thoughts are welcome!