« on: July 13, 2011, 07:49:41 PM »
While the mash is going I decant the cold erlenmeyer flask and transfer the yeast with the stir bar into a one liter beaker.
I put the beaker on the stir plate letting it warm up and re-suspend the yeast.
Once I establish the wort final gravity I then pull 10ml out of the spinning slurry to a 1:100 dilution for a yeast count.
Calculate the pitch rate at this point and toss it in the fermenter.
Works quite well for an accurate yeast count for me!
I was thinking about trying to count again after decanting and before pitching... this sounds like an easy way to do it. I'll try it with my next batch.