I have just put a California common in primary 5 days ago. I used yeast I recycled from a previous batch and ramped up the yeast with a three stage starter as I was really paranoid about having enough yeast.... after 5 days it is down to 1.008 I was hoping to stop at 1.014ish... It was a pale cal comm so I think the beer will be fine- like a weird saison I guess! But I want to know is there a way to estimate yeast levels accurately after washing yeast from trub?
Is there a ball park figure for how many yeast cells would be in a certain volume of yeast?
Is there a ball park figure for how many yeast cells would be in a certain volume of yeast?