Yeast Cell Counting 3 - More Videos At www.coloradoboy.com

[@TheBabbage78]

Fantastic video and content! Thanks for uploading this

[@katy9999978y678678]

Just want to say I love your videos and watch every single one you release. They really answer so many questions. Hope you will do one on hops and how you calculate your IBU's on a 7 bbl scale.

[@ekapada]

Holds heat great. There is so much mass there is no temperature drop at all. I have even made great lagers in it.

[@ericdante222]

just watched all three videos.... just wanted to say thankyou for posting this information. just a homebrewer but its really cool to see how the big boys do it. maybe one day I'll be one! Does your mash tun Really hold the heat well. my stainless steel mash tun (15.5 keg) requires additional heat.

[@ekapada]

If you look at the video brew day you will see the wort leaving the heat exchanger going through a tube with a O2 stone inside. You can find them at St. Pats of Texas or GW Kent. Pricey but professional I do about 4 liters per minute on a 30 to 45 minute transfer

[@theholyaleproject879]

Great set of videos guys. Cheers!

[@CervezaDeGaraje]

Great video, thanks a lot! Only one "negative" comment, in reality a pint is not a pound anywhere. One US fluid pint of water weighs approximately one pound (16 ounces), resulting in the popular saying, "The pint's a pound, the world around." In fact, 1 US pint of water weighs 1.04375 pounds. For measures that make sense you have to use international where one liter weights one kilogram. Cheers!

[@mattyl266]

Thanks for the videos. Cleared up a few of my yeast counting questions.

[@panjabx]

Thank you so much for making this video.

[@MorneUys]

Hi Im very interested in how you oxygenate your wort via a stone? on route to the fermenter. Please let me know how you built the stone system, I am keen to try a venturi but i feel the bubbles will be a bit big? what are your thoughts? We currently use a Stainless steel counterflow chiller and a pump. Thanks

[@grayhiker4808]

These are very enlightening videos. May I suggest that you figure out how to keep your visual aids in focus. That aside, thanks for posting...great information.

[@dutchwdwkr]

Awesome video! I have been researching yeast counting and viability all day and your video is the best one out there by far! One thing I still don’t understand is why, when counting yeast, is it the norm to omit yeast cells that are touching 2 of the sides? Thanks again!!!

[@ekapada]

It's how I learned at Siebel. I think it is just for consistency in counting. I would add though that it is easier to count with a regular microscope (400x) than a video one.

[@reincarn8tion]

Great videos and thank you for making them! I have one question...Once you've counted your cells and done your calculations to find the appropriate amount of yeast to pitch, I'm guessing you will probably make a yeast starter. Won't that increase your cell count? Or do you make your dilutions from a sample of the yeast starter?

[@lobojulian]

Thanks for the Video!!

[@bretterickson5766]

Great trio of video... couple quick question, do you use and special chemical/sanitizer to wash your yeast of dead cells ???? Or is that a non issue cause as it sits the living yeast will eat the dead cells as food??? Also do you put any yeast nutrients in your brink or is that not necessary???? Keep up the great videos guys

[@ekapada]

We don't wash yeast. We check viability. If it is 90 % or higher we use it. Once it starts dropping we buy new yeast.

[@CaptBilly357]

Thanks for the informative video. Clearer microscopy would have been nice, but there are enough other videos out there with graphics. Your easy to understand description of the calculation was refreshingly straight forward. Question: Did you multiply the overall count by the viability percentage for you final number? I may have missed it.

[@ekapada]

You take your overall count in 5 squares and multiply by 50,000. Then multiply that by your dilution factor. So 1:100 you would simply add 2 zeros. Then go to Brewing Science institute's web site and use their yeast pitch calculator and plug in your count. Good luck. You can email me directly if you have any specific questions through coloradoboy.com

[@krismarch3718]

Hi guys...great video. I have purchased a microscope and am now doing my own counting and viability. how did you get 96.3% viability from 3.3%? I'm confused can you explain? Shouldn't it be 96.7%? I feel like I'm taking crazy pills here! Cheers

[@ekapada]

No you are right. I get tongue tied.

[@krismarch3718]

phew!!! well done though. very helpful

[@ekapada]

Once you know how many cells per ml, go to the pitching rate calculator that Brewing Science has www.brewingscience.com, and plug it in. It will tell you how much to pitch based on your plato and volume. You don't need a starter just repitch the appropriate amount.

[@myoung5038]

Say you harvested a couple of pints of yeast from a previous batch then worked out using the cell count and calculator that you needed 1.5 gallons of yeast for the next brew, how do you make up the volume?

[@coloradoboy1080]

+Tripel Trouble You don't have enough yeast so I would use the two pints and propagate it up to the correct volume. Other than that brew a smaller batch so you don't need enough. I usually keep a couple a Fermentis dry yeast in my cooler as an emergency get out of jail free card. That works well!

[@rompstar]

your video is very informative ... but out of focus pretty much the whole time, get a better camera :- ) seriously....

[@ekapada]

+Ray Kodiak You are right about that. I need to make a better one.

[@rompstar]

Gopro that :)