Timeline for How would I estimate yeast concentration of washed yeast for Mr Malty's calculator?
Current License: CC BY-SA 3.0
5 events
| when toggle format | what | by | license | comment | |
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| Nov 11, 2016 at 19:20 | vote | accept | byronyasgur | ||
| Nov 11, 2016 at 0:42 | comment | added | Evil Zymurgist | @byronyasgur also I would just assume 1bil cells per ml of healthy yeast. For example a can of imperial fresh liquid yeast only has 1.33b cells per ml | |
| Nov 11, 2016 at 0:38 | comment | added | Evil Zymurgist | @byronyasgur typically a slurry will settle into a couple layers bottom dark, middle cream, top liquid. This cream layer is your most viable yeast, you can use that visual for your % of yeast. To error on the side of over pitch is good. The majority of styles welcome an over pitch of yeast. | |
| Nov 10, 2016 at 19:22 | comment | added | byronyasgur | Well I see what you're saying and it makes 100% sense to me but at the same time I looked again at the jars and they all have very different amounts of actual yeast in them - and one has double what another is for instance, and I'm new at all this too. Since there's a calculator there I might as well make use of it - based on your philosophy I think I might just take my own guess at the yeast concentration and err on the over-pitching side. | |
| Nov 10, 2016 at 17:20 | history | answered | Evil Zymurgist | CC BY-SA 3.0 |