I'm wondering how to roughly calculate yeast cell counts in prep for my next brews given my process as follows:
12/7/14 - Pitched rehydrated new single packet S05 into 1.048 blonde ale.
12/19/14 - FG reached of 1.012 cold crashed in primary at 0℃.
12/22/14 - Racked to keg and placed yeast cake into 1 litre mason jar at 4℃.
1/29/15 - Decanted beer from mason jar leaving 400ml slurry which was then pitched into 2 litre yeast starter and placed onto stir plate at room temp.
I'm wondering if I can now let this go for a day or two then cold crash then decant and pitch onto 1 or 2 brews both around 5-6% abv?
12/7/14 - Pitched rehydrated new single packet S05 into 1.048 blonde ale.
12/19/14 - FG reached of 1.012 cold crashed in primary at 0℃.
12/22/14 - Racked to keg and placed yeast cake into 1 litre mason jar at 4℃.
1/29/15 - Decanted beer from mason jar leaving 400ml slurry which was then pitched into 2 litre yeast starter and placed onto stir plate at room temp.
I'm wondering if I can now let this go for a day or two then cold crash then decant and pitch onto 1 or 2 brews both around 5-6% abv?