Yeast density

[theflyingric]

Does anybody know what sort of yeast counts I would be looking at after coldcrashing for a while so the yeast is all compact at the bottom of the vessel?
Eg if I was to build a starter with yeast with an unknown viability. Then let it settle out in the fridge for a couple of days what sort of density would the trub be?

Cheers

 

[MyQul]

This is a difficuly one and why I dont bother using yeast calc as yeast density is where they fall down. Without knowing this (yeast density) starting point everything else can be thrown out of whack on the calc. If you google this question you'll get all kind of answers. Mainly because there are a number of factors in play such as cell size. But for compacted yeast, the figures I've seen are about 1.5bl/ml to about 5bl/ml, normally around 2.0-2.5bl/ml though.
The way I make my starters is just by trial and error, but keeping in mind, at the HB level under pitching is far worse than over pitching. If you underpitch you risk a stuck brew but for over pitching, I'm sure you've read many posts about how someone has just repitched onto an entire yeast cake, which is of course a massive overpitch, with no real consequence (perhaps a couple of points over attenuation). So having said all that, I just err on the side of caution and chuck a bit more in if I think I havent pitched enough