Ok. I'm new at washing yeast and I am trying this for the first time. I have been scanning the forms for probably a brain dead answer but I cant seem to find the answer to my question. How much do you need to pitch a new batch. I know most people store the strain in jars. But when it comes to measuring out and using it, what are the guidelines for doing that ? A couple of reference materials I've found say
But how can you tell your cell count. When you make a starter, will the count go higher than that, and if so, will that effect the beer greatly ? I'm just trying to make sure I do this correct the first time.' 100 billion cells and are enough to pitch directly into 5 US gallons '