I have collected a huge qty. of yeast from my last 5 batches.I would like to keep them as a source of viable fresh yeast to make starters.The point is I would like to know an average ballpark number of yeast cells/ml to calculate how much slurry I need to use for every new starter I step up.I have always repitched directly on the yeast cake but never made a starter from a homebrewed batch slurry. Any help will be appreciated Cheers!
Do you mean the Mr. Malty slider that points ´Yeast Concentration billion/ml ´ ?.If this is the case ,that is exactly what I am wondering, where should I point this slider on that scale when I use a slurry from a homebrewed batch. Sorry for my english
My guess is that viable cell counts vary with harvest, cleansing, and storage techniques. To understand your system, you would need to do some microscopy work. On the other hand, maybe just experimenting over a few batches will help you develop a feel for a good approach without resorting to tedious lab work. Personally, the possibility of tedious lab work is why I might want to try to reharvest some yeast. I'm goofy that way.
This concern has come up before. Here's what was discussed on another thread: http://beeradvocate.com/community/threads/how-many-cells.77320/#post-1104177 I believe even the experts aren't really sure how many live cells you will be dealing with. When I made a starter for harvested yeast I error'ed on the high side.
