Hi all,
I'm new here and didn't find an answer on existing posts. Has anyone used methylene blue to check yeast viability? My understanding is that pro brewers use (or use to use) it to get a better handle on the number of live cells they're pitching. Or is it just not worth doing on a smaller scale?
Any insight is appreciated!
NS
I'm new here and didn't find an answer on existing posts. Has anyone used methylene blue to check yeast viability? My understanding is that pro brewers use (or use to use) it to get a better handle on the number of live cells they're pitching. Or is it just not worth doing on a smaller scale?
Any insight is appreciated!
NS