I know there is a 250 page thread on yeast washing, but I can't seem to find a clear answer to these questions:
After yeast washing, i get between 20 - 40ml of very clean yeast. When calculating my re-pitch rate with Mr Malty
After yeast washing, i get between 20 - 40ml of very clean yeast. When calculating my re-pitch rate with Mr Malty
- Is the entire volume of the mason jar considered in the default slurry setting, or is it just the compacted yeast at the bottom of the mason jars?
- How many billion cells per ml do most consider accurate in washed yeast? I've read anywhere from 1.2 - 4.5.