Inconclusive on bacteria count in A-EM

Well, after asking distributors and Vinny Pinto about the bacteria count in A-EM, I've come up with differing views. On one hand, you have the distributors saying once the pH hits like 3.5-3.7, then you have fresh EM with the same bacteria population as the mother culture. They said they brew their own EM at room temperature and it does them just fine. I then went on to ask Vinny Pinto and he pretty much said you can only get a replica of the original EM if you brew it at high temperatures (95-115 Fahrenheit approximately) and for at least a period of approximately 2 weeks. He refused to answer the original question of when the bacteria population in the A-EM has replicated to that of the mother culture. I did not find it anywhere in the archives nor on his site. He then went on to say something along the lines of, distributors know that people will not go through with brewing EM at an expert level that would produce true quality EM due to time/work/etc, so they recommend amateur brewing such as brewing at room temperature. I don't know if this is the case... it seems like it makes more sense. The distributors have said, though, that they themselves brew at room temperature. So, I really don't have an answer for this one. Tweet