Counting yeast.

[TheRedDarren]

I know to get really accurate results you need a microscope, but I'm not doing that just yet!
I've got an accurate pipette that I was hoping to use to draw up a certain measurement to pitch into a starter.

The second point is how to tell the difference between the yeast and the trub. I've read (I think in Yeast) not to make the mistake of confusing the lighter layer on top of the trub with yeast. Well, I thought that was yeast!

So my new idea is to make wort from dme, crash it to settle out trub, gently decant into my flask, then pitch yeast so then all I'll have is yeast settling out and not a mix of yeast and trub.
That's my theory anyway!
What do you think?

 

[MyQul]

The trub is usually heavier than the yeast and unless you get a super flocctuant strain like WLP002 you can just swirl everything into suspention, wait 20 mins and any trub should have settled out. Then just decant the yeast in suspension off to then crash

 

[TheRedDarren]

Ok cool. So say I can draw off just the yeast, is there a measurement in ml that I can use to count?

 

[MyQul]

Once you crash it and it's at it's max. compactness it the liquid yeast labs say it's 1.2billion cells per ml.

 

[ManseMasher]

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