Knowing the viability of your yeast is key to running strong beer fermentations especially when you are reusing yeast from a prior batch. The traditional way to count yeast cells requires a microscope and some specialized equipment. BYO’s Technical Editor Ashton Lewis shows you step-by-step an alternate way to accurately counting cells without a microscope by using the packed cell count method. It does require some additional equipment that can be purchased cost-effectively, but you can do cell counts quickly and easily so you know the yeast you are pitching will get the job done.