Repitching Amount

[Paloaf]

Here is a picture of some yeast I pulled from primary about a week ago. I rinsed the yeast once and then decanted it into two large flasks. After those two flasks settled, I poured that yeast into a smaller flask to measure it. I'm going to be brewing a 1.050 Pale Ale soon and was wondering how much viable yeast I may have here.

I know I'll need about 180 Million cells for my pitch which works out to about 90 ML of slurry using yeast calculators. Is my yeast too dense after rinsing it a few times?

 

[el_caro]

No it is not too dense at all. I think you could safely assume 3bn cells per ml of yeast solid.
You need to use a calculator like YeastCalc to tell you how many viable cells you have at the time you actually use it. The viability obviously is dropping as time elapses.

Were it mine, I would be splitting the sample into 2 or 3 and making a starter with one sample about 3 days before I brewed.

If you did not want to make a starter and were brewing in the next week or so then my guess is you will have around the 180bn viable cells you need for your planned Pale Ale.

 

[jack_a_roe]

This is the question that has been keeping me from washing and reusing my yeast.