this post is old, but serves to resove maybe my question.
in Argentina only have liquid yeast in small packages (25 billion) and the life is not good, maybe have 2 months (50%). and is very expensive
I want to make a double IPA: 1075, 40 liters (10 gal) but I ve only one pack
If I make calc I need about 544 billion of cell of yeast. But I remember, my count initial is 18.75 billion. (50%)
Without using a calculator, to explain to homebrewers here, I want to know how to get to predict the values (Palmer begins his book, page 69 on a count of 35 billion, but reviewing the amounts that is not according to the manufacturer and ignores% of viality).
Y saw a lot of book (Palmer, daniels and other, also yesta book) anybody say how is the calc, only Palmer (pag 69) say that if you ´ve a inicial lcount of 35 billion in a 1 liter of starter (1040OG 8ppm) at the end yoy have 95 billion ¿? Not considered due and that amount is incorrect
I think that there's a method to estimate the calculation, but fails to reach that result by searching the web, Maybe the best is to reach 100 billion and then use tables ashttp://multimedia.billybrew.com.s3.amazonaws.com/stepping-up-yeast-starter-table-large.jpg
is difficult and maybe my English is not good, but I hope helps or If the chart displayed is ok, I need help on how to use it, step by step