Hey all...
sorry for the repetitive post about yeast. Doing lots of research and just one more thing I can't seem to settle on.
I had about 20ml of yeast slurry. Compacted as it's been in the fridge for just over a week.
Using the calculators. I estimated that my concentration was about the 3.5 billion/ml.
So 20 x 3.5 = 70 billion.
for my beer I need 236 billion.
I created a 1L starter. going off the above number the calculator estimated this first step would get me 149 billion. So still under.
So I am going to step it up with a 2 L starter (decant and pour fresh cooled wort on top of yeast in flask, only have 1 flask)
This step, the calculator gets me 333 billion cells.
Now for my question... Does this mean I would be over pitching??? How would I go about getting closer to the right cell count.
Also, the washed yeast slurry compacted calculator states that I need about 90ml of yeast to pitch. Looking at my starter I would have that already?
Hope all that makes sense. What do I do???
Cheers!
sorry for the repetitive post about yeast. Doing lots of research and just one more thing I can't seem to settle on.
I had about 20ml of yeast slurry. Compacted as it's been in the fridge for just over a week.
Using the calculators. I estimated that my concentration was about the 3.5 billion/ml.
So 20 x 3.5 = 70 billion.
for my beer I need 236 billion.
I created a 1L starter. going off the above number the calculator estimated this first step would get me 149 billion. So still under.
So I am going to step it up with a 2 L starter (decant and pour fresh cooled wort on top of yeast in flask, only have 1 flask)
This step, the calculator gets me 333 billion cells.
Now for my question... Does this mean I would be over pitching??? How would I go about getting closer to the right cell count.
Also, the washed yeast slurry compacted calculator states that I need about 90ml of yeast to pitch. Looking at my starter I would have that already?
Hope all that makes sense. What do I do???
Cheers!