Sure, I will trust the calculators. The only thing is - the calculators want me to tell them the initial cell count. That's the info I'm trying to get. :) with the option that I found being: more than 6B per gram (Fermentis product sheet), 9B/g (Brewer's Friend calculator page) and 18...

Thanks, but that's not really what I asked. I know my one packet isn't enough, I want to make a starter to increase the number of cells, and to overbuild it, to use that for my next batch. I want numbers, so I could use the calculators, to know what I'm doing.

I was looking for the right number to enter as cell density, which this calculator also wants. But I see that in this calculator it's said that 9 is a good estimate for S-189, so I guess I'll just use that number.

I have a packet of SafLager S-189 from Fermentis and I'm trying to figure out how many sells are in it. The packet is 11.5 gram and the expiration date is 04/2021 (which, I think, means it's 14 months old, as Fermentis gives their dry yeast a 36 months stated shelf life). Reading BeerSmith's...

Coolyo. I'll give it a try. Thanks!

I really don't know that I'd be able to detect much in a hop tea - I think the bitterness would just overwhelm my palate. I think I'm just gonna hope for the best with this one (being a pilsner and not a saison means it will probably be far harder to mask any off-flavors. If anyone has any tips...

They really have very little, if any, freezer aroma. I was thinking of putting in more than is required to make up for lost aromatics and alpha acids. Does that make sense? What would be a good guess for how much more? Interesting take, but I don't really make sours or lambics, so I don't think...

Hi. I'm planning to brew a Czech Pilsner tomorrow. I only have old hops. They're really old (probably at least a year since opened), have been kept frozen but not in vacuum. I have Saaz and Premiant. I know that using them is not optimal, but still - I would like to use them, as best I can. Any...

That's what I was thinking of doing. Now that you've written this, I feel better about this plan.

So should I not make a starter? What if don't have yeast nutrient?

It's S-04. The beer it was harvested from had an OG og 1.060 (FG 1.012). I want to pitch it in a beer that will have an OOG around 1.040 - 1.045.

I have two jars, both are a bit under a liter, meaning in total I have about 700 ml of this trub. It was harvested from the fermenter about 1 week post FG, if I remember correctly, which was about 8 weeks ago. What would you say is a safe estimate for the cell count?

Hmm... Can you see it in this link: https://photos.app.goo.gl/gt6gATEc4Wvk5MZK7

Ale, but they've been waiting for a couple of months, so I don't know that I do have plenty in surplus... (I do have another jar with about the same amount, so...)

Forget age and viability, and forget about dense pure yeast slurry, like you can get from a conical fermenter. My question is about the yeast density this not-so-pure slurry in the photo had when I harvested. Of course I can't really get an accurate number or even a relatively accurate estimate...

So we're talking 1B/ml of the whole sludge at the bottom, yes?

So, I think I did something to make my slurry not layer properly. Is there any way to estimate roughly how many billion cells per ml I have here?

So that's a fine piece of advice, and I thank you for it, but it does not answer my question about rinsing the yeast from the slurry that I already collected.

Do you mean to split the first generation, before pitching (i.e. pitch just half of the store-bought yeast)?

Can rinsing be done later on? What I mean is - can I collect the slurry, keep it in the fridge, and perform the rinsing process at a later date (maybe after a couple of weeks or so)?