I'm trying to make sense out of pitch rates, and need a little bit of guidance. I've used MrMalty, etc., for pitch rates, but am still struggling to figure out how it all works. The yeast I'd like to use is harvested Ommegang yeast, stepped up a couple times to a 2L starter, now decanted.
1.) How to figure out the pitch rate for decanted yeast. For example, a 5 gallon, 1.075 dubbel requires 257B yeast cells. Setting the "slurry" tab to 3B cells and 0% non-yeast tells me I need 88ml of yeast, or about 6 tbsp. Is that right, for fresh, 90+% viable yeast?
Alternately, with the "liquid yeast" setting set to require 1 vial of yeast, it requires a 1.6L stirplate starter. How much yeast is presumed to be present at the start? The 100B figure tossed around for fresh White Labs vials? Using the example above, would that mean I would need 33ml of yeast in the 1.6L starter (3B cells per ml * 33ml = ~100B cells)?
1.) How to figure out the pitch rate for decanted yeast. For example, a 5 gallon, 1.075 dubbel requires 257B yeast cells. Setting the "slurry" tab to 3B cells and 0% non-yeast tells me I need 88ml of yeast, or about 6 tbsp. Is that right, for fresh, 90+% viable yeast?
Alternately, with the "liquid yeast" setting set to require 1 vial of yeast, it requires a 1.6L stirplate starter. How much yeast is presumed to be present at the start? The 100B figure tossed around for fresh White Labs vials? Using the example above, would that mean I would need 33ml of yeast in the 1.6L starter (3B cells per ml * 33ml = ~100B cells)?