I am trying to find out the yeast counts in dry yeast and math is not one of my strong points.... There is another thread which quotes Clayton Cone of Danstar Lallemand stating that each gram of the dried yeast contains 20 billion live yeast cells. First off, I find that extremely hard to believe. 20 billion in one gram? So I went onto their web site. See here for the spec sheet on their Nottingham yeast: http://www.danstaryeast.com/sites/default/files/nottingham_datasheet.pdf
.. Now, Item 2 states they have more than 5 Billion cells (5 x 109
=5 billion right?) per gram but then Item 4 of that pdf file states 100 grams in 100 hectoliters gives you a density of 5 - 10 million cells per milliliter. This is much more than Item 2 states, but even this amount could be equivalently scaled to 10 grams at 10 liters (or only 2.64 gallons). Which would mean I need 20 grams for 5 gallons just to give me a max of 10 million cells per milliliter. And 10 million cells per milliliter is only good for inoculating a 10o
Plato wort (figuring 1x106
= cells per milliliter) which is roughly only 1.040 gravity. Also, if you look up SafeAles S-05 pdf sheet here: http://www.fermentis.com/FO/pdf/HB/EN/Safale_US-05_HB.pdf
you will find only 6 billiion yeast cells per gram. Meaning an 11 gram sachet would only have a maximum of 66 billion yeast cells! Figuring this backwards: 66,000,000,000 / 3785ml per gal / 2.5 gal = 6.974 million cells per milliliter. Which is a proper pitch rate for only 2.5 gallons of a 7o
Plato wort (approx only 1.028 gravity). Where did all the yeast go? Or am I computing something drastically wrongly here?? cheers!!