drinkindinkins
Active Member
- Joined
- Jul 1, 2014
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I have been following this forum pretty consistently lately and the idea of making your yeast go farther popped into my head.
I normally make a yeast starter at 1.030 of 1200 to 2000 mL for my beers. Usually you can expect the cell count go from 1 bill to 4 bill, but what if you could take it farther. Is there any way you could keep splitting off the starters, keep adding more wort at 1.030 and keep increasing your cell count? The sticky of washing your yeast seems pretty straight forward but involved and many possibilities for getting infection.
So my question is: what is the limit of multiplying your cell count straight after the purchase? If there is one at all?
I normally make a yeast starter at 1.030 of 1200 to 2000 mL for my beers. Usually you can expect the cell count go from 1 bill to 4 bill, but what if you could take it farther. Is there any way you could keep splitting off the starters, keep adding more wort at 1.030 and keep increasing your cell count? The sticky of washing your yeast seems pretty straight forward but involved and many possibilities for getting infection.
So my question is: what is the limit of multiplying your cell count straight after the purchase? If there is one at all?