yeast growth

[croc4]

I have a question that concerns the growth of yeast when making a starter.

At what point does the yeast stop multiplying? or does it continue to do so?
through out the fermentation process.

I made a starter of ~650mL on monday, then tonight stepped it up to 950mL using a much higher gravity wort. It started to ferment about 1 hour after I added the yeast to the new starter.

So I was wondering will the yeast multiply from the original amount I pitched?
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[brewmonkey]

Yeast mutpliy through a process called budding. From each mother cell a daughter cell is produced. The mother cell will produce generally several daughter cells with each daughter becoming a mother. If you ever get the chance to look at yeast under a scope you might get to see some of the scaring from this.

Autolysis (Cell Death) is what happens to yeast when they are no longer viable.

So yes, yeast will multiply from the original pitch. Watch the bottom of your ferementer, you will see that the amount of yeast that drops out od suspension is far more then pitched.

I will look into some of my books and see if someone has a growth rate, but IIRC within the first 24 hours the cell count is usually double the pitch and grows from there.

Edit: Look for information on "The birth scar theory of multiplication". According to Dr. Fix's "Principles of Brewing Science" each yeast cell can have anywhere from about 10-40 birthscars which will render them unable to continue the fermentation process.

[croc4]

So the yeast will always multiply even when piched into a small amout of wort.

in other words does the ability to multiply change when the ratio of yeast cells and wort size changes?
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