yeast quantity measurement

[piteko]

Hi all,
on the last beers I made, I washed and recicled the yeast from previous batches and stored it in the fridge. Since I used different types of yeast, the washed ones had the time to lie clean and compact on the bottom of their jar.

Now I'm trying to understand beer pitching rates, so I wanted to know:

1) if it's possible to know how much cells are, let's say, in a cubic cm (or in another volume measure, I'll do the convertion);

2) if somebody has specific infos about how much increase can do a starter on this number (let's say a 2 liters or half a gallon starter with an OG of 1050);

3) if somebody has specific infos about pitching rates over beer style, pitching temperature, beer original gravity (or other variables).

Thank you all in advance,
cheers from Italy
piteko

 

[samc]

http://www.mrmalty.com/calc/calc.html has a calculator with repitch from slurry info.

 

[piteko]

http://www.mrmalty.com/calc/calc.html has a calculator with repitch from slurry info.

Thank you samc, it's cool!
If I tested it right, there is no way to calculate a starter using a repitch from slurry (you can repitch directly OR use a starter but not both). Maybe I could try to:
1) calculate with the "liquid yeast" section how many yeast packs I need and how big my starter has to be and then
2) calculate with the "repitch from slurry" section how much slurry I have to use to make that number of yeast packs (since I know how many cells are in a yeast pack).


BTW, for the math, I actually found this:
http://www.mrmalty.com/pitching.php
and tonight I'm going to read it. If you have some other reference, please post it

piteko