Redtab78
Well-Known Member
This may be a dumb question.....BUT how exactly is the yeast measured when in a slurry? In other words if I need 2L of yeast, does that mean a 2L volume of yeast with the starter wort all together after the fermentation?
When I make a starter, I make 1.5-2L of starter wort and then pitch the smack pack or whatever Im using into that, set it on the stir plate, and when its all done (initial fermentation is obvious) then is my total amount of yeast 2L?
OR
Is the total volume of yeast only what is at the bottom after crashing? In which case MOST of my yeast starters after stirring and crashing is only MAYBE 250ML sitting at the bottom, so my volume of yeast is only 250ml.
I am just trying to understand....when a yeast calculator says I need 1 gal of yeast....that I don't actually need 1 gallon of the visable yeast sitting on the bottom...I know it sounds stupid, as that would be ridiculously over pitching...but then again, I could be entirely way wrong!
When I make a starter, I make 1.5-2L of starter wort and then pitch the smack pack or whatever Im using into that, set it on the stir plate, and when its all done (initial fermentation is obvious) then is my total amount of yeast 2L?
OR
Is the total volume of yeast only what is at the bottom after crashing? In which case MOST of my yeast starters after stirring and crashing is only MAYBE 250ML sitting at the bottom, so my volume of yeast is only 250ml.
I am just trying to understand....when a yeast calculator says I need 1 gal of yeast....that I don't actually need 1 gallon of the visable yeast sitting on the bottom...I know it sounds stupid, as that would be ridiculously over pitching...but then again, I could be entirely way wrong!