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.

Homemade Natural Yeast Nutrient Recipe - Homebrew Talk
Homemade Natural Yeast Nutrient Recipe (Version 0.01beta Untested) 2 liters water 1 cup whole wheat, cracked or rolled 1 cup whole oats cracked, or rolled 1 cup whole barley cracked, or rolled 1 cup raisins diced or smashed 1 cup banana diced with peel on 1 cup diced tomatoes, fresh or canned 1 tea bag

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...

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.

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.

Adding yeast when bottling, if so, when, how much, what container?
The yeast, either what was left or what you added, can't ferment sugar that isn't there. If all the fermentable sugar got used up in the primary and secondary, then the carbonation level will depend only on how much sugar was added at bottling.

Yeast Equivalency Chart - Imperial, Wyeast, White Labs, and the ...
Found this chart while looking to cross reference yest strains and suppliers when a yeast I wanted to use was temporarily out of stock at my LHBS

What yeast to use for a Kentucky Common? - Homebrew Talk
For a Kentucky Common beer, a suitable yeast option would be a classic American Ale yeast strain. This type of yeast, such as the US-05 or Wyeast 1056, is known for producing clean and balanced flavors, which complement the malt character of a Kentucky Common. It's important to follow the fermentation temperature guidelines provided by the yeast manufacturer to achieve the desired results ...

The cold hard truth about rinsing yeast with boiled water
Yeast cells have two metabolic pathways. In the presence of oxygen and glucose concentration levels below the Crabtree threshold, yeast cells respire. During respiration, yeast cells consume a carbon source (e.g., sugar) and produce water and carbon dioxide gas.

D47 yeast | Homebrew Talk - Beer, Wine, Mead, & Cider Brewing ...
Wine yeast has a lower temp range than the manufacturers would suggest; I recently put a DV10/71B mixed starter in my fridge to cold-crash the yeast and it kept fermenting away at ~38F for about a week. Once started, it's hard to stop wine yeasts unless you completely freeze the medium.