Calculated Yeast Count vs. mL slurry from starter
Two things you'll have to watch out for when using slurry estimates is the percentage of non-yeast material in your slurry and the viability of your yeast. While your estimated concentration of yeast looks good, what protocol did you use to arrive at it? Again your starter process looks fine, but just remember that without doing a visual viable cell count it's just an estimate.

Dry Yeast, Liquid Yeast Equivalents - Homebrew Talk
Does anyone know of a resource similar to this yeast comparison chart, but for dry yeast? That is, what are the equivalent strains of White Labs and Wyeast...

Comprehensive Guide to Yeast Storage and Starter Culture for ...
The yeast should be incubated for about 24-36 hours, under continuous or periodic agitation, and your starter culture will be ready! But what about yeast storage, as mentioned earlier? In the lab where I work, a commonly used technique is the Castellani method (storing a piece of culture medium with water in a sealed glass tube).

New Yeast Strain Chart! Searchable and Sortable - Homebrew Talk
Okay all, looking for some feedback! I realized over the past couple of years there have been a number of new yeast labs popping up with offerings to homebrewers. Many of the current resources available online have not been updated to include the new yeast labs, and also seem to be lacking...

How Many Cells in a Yeast Slurry. Anyone Use This Method?
Brew 2.5 gallon batch, throw in the yeast. Save the yeast cake in a quart jar, use about half in the next batch and reserve some of the wort to go back in the jar. Next batch. again pitch about half the saved yeast and add mort wort to the jar. I have no idea how many billion yeast cells there are, but its been working for me.

Generating CO2 for an Aquarium with Yeast. - Homebrew Talk
You can harvest the yeast before the alcohol content gets too high and kills it. Then repitch (with added nutrients) into a new batch. You may have to use 2 bottles, one active, the other for sedimentation/yeast harvesting. Yeast mass also grows, so you could reuse the extra for additional or larger tanks, baking, etc.

How long will dry yeast last in the fridge? - Homebrew Talk
Maybe dry yeast will last for 50 years if unopened in a tight vacuum sealed or nitrogen filled packet (who knows how long). After opening, I have found that it does degrade over time, maybe only lasts 12-18 months after opening before it really loses significant viability.

Maintaining A Healthy Yeast Bank Long Term - Homebrew Talk
One of the most important things you can do to brew great beer is ensure you have a healthy, unstressed yeast population. From pitching rates, fermentation temperature, avoiding contamination by competitive organisms, all the way through bottle conditioning; an unhappy yeast culture will kill a...

Omega Bayern yeast - Homebrew Talk
Hello, I am considering brewing my first Lager style beer and would like it to be a Pilsner. For about two years I have been using Omega yeasts with good success and would like to try their Bayern lager yeast (OYL-114). I have four questions. Has anyone used this yeast and what were your...

How much yeast do you REALLY need? - Homebrew Talk
I've read all of these threads about how much yeast you need to pitch. One of the links actually said you would need a 2.5 gallon starter for 5 gallons of beer (the point was that most people don't pitch enough yeast). Obviously, people get reasonable results with a single pkg of dry yeast or...