For one of my most recent brews I over built the yeast (Fermentis Saflager W-34/70)
I used a calculator to over build by about 150bn cells.
I then swished it about and decanted to a few plastic vials.
It's been settled for a few weeks now.
Here are two photos exactly a month apart.
These are my questions to the great collective knowledge in the virtual multiverse:
1. I have no idea whether this is 150bn cells. Can someone with a reasonable level of certainty give me a rough idea what I have here please?
EDIT: To put this question in to perspective, I have some written notes that says "3bn/ml in clean settled top crop" So whilst I appreciate this is not not cropped, it's still clean, settled yeast. So this could be as little as (7x3)x3bn = 63bn or less. Or more.
2. Is the darker stuff on top viable yeast or crap from the starter process.
3. Comparing the two photos, it looks like the darker stuff is slowly creeping down from the top. Is this cause for concern?
I thought that overbuilding was likely to give you yeast that could be stored for a longer time.
I used a calculator to over build by about 150bn cells.
I then swished it about and decanted to a few plastic vials.
It's been settled for a few weeks now.
Here are two photos exactly a month apart.
These are my questions to the great collective knowledge in the virtual multiverse:
1. I have no idea whether this is 150bn cells. Can someone with a reasonable level of certainty give me a rough idea what I have here please?
EDIT: To put this question in to perspective, I have some written notes that says "3bn/ml in clean settled top crop" So whilst I appreciate this is not not cropped, it's still clean, settled yeast. So this could be as little as (7x3)x3bn = 63bn or less. Or more.
2. Is the darker stuff on top viable yeast or crap from the starter process.
3. Comparing the two photos, it looks like the darker stuff is slowly creeping down from the top. Is this cause for concern?
I thought that overbuilding was likely to give you yeast that could be stored for a longer time.
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