From what I was told some imperial yeast dont require starters.
200 billion viable cells, when fresh. Viability goes down after that.Imperial is a powerhouse. Probably don't even need to worry about it.
Letting it sit is not the best way to propagate yeast... Plus it may suffer from sudden catastrophic blow off, losing half the culture to the countertop.usually require 1.4 l stater, make 1.6, let sit 24hrs.
25 ml of settled, solid slurry from a 1st generation starter? Probably around 2-3 billion cells per ml at time of harvesting.I guess my real question is, how many cells are there in 25ml....is there some where that describes that?
200 billion viable cells, when fresh. Viability goes down after that.
3 months after manufacturing (stored in fridge) count on 70-50% viability, 150-100 billion viable cells. That's about 2/3 to half of the 230 billion cells recommended for 5.5 gallons of 1.060-some wort.
In that light, I'd make a vitality starter.
Letting it sit is not the best way to propagate yeast... Plus it may suffer from sudden catastrophic blow off, losing half the culture to the countertop.
In lieu of a stir plate, I'd definitely do a "shaken-not-stirred" (vitality/growth) starter with it in a gallon (wine) jug with a quart of 1.040 wort. Safe some out for next time, and pitch the rest.
What do those graduations/numbers on the mason jar mean? ml? How tall/wide is that jar?So assume 30-40 mil?
also slight darkness to the top? Still good is going bad? It’s been two months and I usually go to a new batch quick, so this is the longest I have waited before.
It looks like you have between 12 and 15 ml of thick slurry. Given the looks (clean white) and origin (2nd gen) possibly 3-4 billion cells per ml originally. Now, 2 months old, around 20-30% less. Around 40-50 billion viable cells, I'd estimate.It’s a 4oz mason jar, and the numbers are ml.
Yup! Tastes very oxidized too!It smelt like stale beer, assume that’s normal seeing I left some starter on top of the yeast and it’s 2+months old
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