Berube05734
Active Member
- Joined
- Jun 2, 2022
- Messages
- 36
- Reaction score
- 18
Good Morning,
I'm sure that this has been asked/discussed before, but I've searched and am coming up empty handed.
How do you know how much yeast you have made (overbuilding) or harvested (top cropping)?
For example, over the weekend I overbuilt a starter by about 50%. I'm relatively confident that I'm in the ball-park in my estimation because I was working off from the information on the yeast packet (Imperial A38) and used a yeast calculator. I provided the cell count and estimated age of the yeast and the calculator did the rest.
However, going forward and continuing with this (I'd also like to try top cropping), I'm now on my own in as far as estimating cell count because I have no way of verifying the actual number of cells I've harvested.
Should I be digging out my microscope and looking for a cell count slide...or is there an easier way? I'd hate to unknowingly and ignorantly grossly under pitch or over pitch the next batch.
Thx,
Pam
I'm sure that this has been asked/discussed before, but I've searched and am coming up empty handed.
How do you know how much yeast you have made (overbuilding) or harvested (top cropping)?
For example, over the weekend I overbuilt a starter by about 50%. I'm relatively confident that I'm in the ball-park in my estimation because I was working off from the information on the yeast packet (Imperial A38) and used a yeast calculator. I provided the cell count and estimated age of the yeast and the calculator did the rest.
However, going forward and continuing with this (I'd also like to try top cropping), I'm now on my own in as far as estimating cell count because I have no way of verifying the actual number of cells I've harvested.
Should I be digging out my microscope and looking for a cell count slide...or is there an easier way? I'd hate to unknowingly and ignorantly grossly under pitch or over pitch the next batch.
Thx,
Pam