Has anyone with the necessary equipment done a yeast count on starters prepared to both Beersmith’s and Mr. Malty’s specs? There’s a big discrepancy between the two, and I’d been keen to hear if anyone has actually measured the resulting yeast count for the specified starter volumes…
I have two microscopes. However I have not used them to count yeasts. How much pitch rate really matters is a matter I am still testing but more recently becoming more skeptical of.
I’ve totally gone to vitality starters, which means I don’t care too much about cell count. I’m getting results at least as good as when I used yeast calculators and stir plates.
I go by volume of slurry, at a consistent density, pitched. I don’t know actual cell counts, but I know what works from experience, and am able to get consistent and repeatable results. With no more expensive equipment than mason jars and a measuring cup!
I do cell counts regularly in a commercial setting. I have found MrMalty.com to be pretty accurate if your yeast is healthy and viability is high.
And that is actually the most important part. Getting the consistent results you want.
Ding ding ding!
Do a web search on “shaken, not stirred” starters, which are pitched at high Krausen.