It would great to have another yeast show.
I read the Yeast book and really enjoyed it, however I have a few questions.
What is the fastest that you can crash your beer without causing the yeast to be stressed and excrete fermentation by-products? I have read 2-4 degrees per day for German brewing, but was wondering what the max was if your beer was finished after a D-rest.
It was interesting to read that if there are say 200 billion cells going into a 4L starter or 100 billion cells going into a 4L starter, the starter with 100billion cells will grow more yeast. Is there some type of formula to calculate the cells in a multiple starters?