HOMEBREW Digest #5976 Tue 27 November 2012
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
Counting flocculated yeast (Fred L Johnson)
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Date: Tue, 27 Nov 2012 03:58:24 -0500
From: Fred L Johnson <FLJohnson52 at nc.rr.com>
Subject: Counting flocculated yeast
When making yeast starters, I usually ferment these to completion, allow the
yeast to flocculate, decant the spent wort/beer, and pitch only the yeast. I
usually try to anticipate when they have almost finished the starter
fermentation and grab a sample for counting the cells, but I often forget and
end up with flocculated yeast. When the yeast have flocculated heavily, it is
really impossible to get a reliable count. I would like to suspend the
flocculated yeast as thoroughly as possible, take a sample of this, treat the
sample to deflocculate them, and then count them. Would treating the sample
with EDTA or EGTA do the trick? How do the pros do it?
Fred L Johnson
Apex, North Carolina, USA
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End of HOMEBREW Digest #5976, 11/27/12
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