quick, easy & low-cost automated cell counting

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Why count? (continued)

A great many people produce products successfully without counting cells at all. Success relies on extremely consistent processes, but is still subject to unforeseen factors.

Yeast slurries are often weighed in lieu of counting, however, weighing offers poor precision. By definition, a slurry includes a large proportion of water, perhaps hop matter and protein too, all of which is often a significant component of total weight. And to boot, any proportion of cells that are no longer viable, cannot contribute to fermentation.

For those who are willing to take the next steps, many benefits await...

cell diagram Fig. 1

Typical (min/max) levels of flavour compounds in beer flavour threshold graph
Fig. 2

Why bother with automated counting?