Food scientists evaluated 11 commercially available yeast strains to identify their strengths based on chemical analysis and sensory panel opinions. Most of the yeasts that were tested are strains ...
Science Daily: Insects could help us find new yeasts for big business
Yeasts are tiny fungi -- but they play key roles in producing everything from beer and cheese to industrial chemicals and biofuels. And now scientists are proposing a new approach that could help ...
Research study reports intriguing findings made through innovative artificial intelligence analysis about yeasts -- small fungi that are key contributors to biotechnology, food production, and human ...
So I wandered headfirst into a rabbit hole today with the help of Google Search. The quest was for a simple answer as to methods for estimating yeast cell counts in a slurry derived from an over-built starter. That number is almost always the entering argument for any of the many yeast pitch...
Does anyone know of a resource similar to this yeast comparison chart, but for dry yeast? That is, what are the equivalent strains of White Labs and Wyeast...
Two things you'll have to watch out for when using slurry estimates is the percentage of non-yeast material in your slurry and the viability of your yeast. While your estimated concentration of yeast looks good, what protocol did you use to arrive at it? Again your starter process looks fine, but just remember that without doing a visual viable cell count it's just an estimate.
Assuming the 16 oz jar is the slurry and the bottom 8 oz layer (50%) is yeast solids, using the Wyeast formula below, I get an estimate of 284 billion yeast cells. 8oz = 237ml 237ml yeast solids x 1.2 billion = 284 billion cells (at harvest date) Using Homebrew Dad's Yeast Starter Calculator...