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 **** 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 **** 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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