How would I estimate yeast concentration of washed yeast for Mr Malty's calculator?

I washed some yeast ( US 05 ) from my last brew; and I now have 3 jars of yeast which separated out nicely overnight. They're around 2/3 yeast, 1/3 liquid at the moment, with no trub as far as I can see.

I want to use one of these next week and I'd like to know how much to use, so I went on to Mr Malty's calculator ( re-pitching from slurry tab ). There's a slider for "yeast concentration" which alters the result considerably. I know that within a week I definitely wont have a "Thin Slurry" at the lower end of the scale but how close to the upper end of the scale ( "Thick Yeast" ) would I likely be considering it will be a week settling in the fridge - or how would I go about estimating this.


Topic yeast-washing pitching-rate repitch calculations homebrew

Category Mac

1
answered at

Without doing a cell count using dye, microscope and hemocytometer. You really won't know the viable cell count. Otherwise it's all just guessing based on apperances and volumes.

I would just pitch a single jar in 5gal and get on with life.

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