Standard Pitch Rates

Pro Pitch Yeast 

Our Pro yeast pitches are typically packaged at 7-10 million cells / mL, depending on the optimal pitch rate for each strain or strain category. We provide a lower pitch rate for some products because overpitching Saison, Weizen, Witbier, and Kveik yeasts can result in muted flavour profiles. We provide a higher pitch rate for Czech Lager which we have found to improve its performance. 

Below is a table of the standard pitch rates of our  products.

Category or Strain Standard Pitch Rate Can Be Underpitched
Lager (except Czech Lager and Isar Lager) 10 million cells/mL Avoid
British, American, Kölsch 10 million cells/mL Avoid
Kveik 7 million cells/mL Yes
Belgian, Wit, Weizen (except Fruity Wit) 7 million cells/mL Yes, may be slower
Saisons, Wild  7 million cells/mL Yes, may be slower
Czech Lager
15 million cells/mL
Avoid
Isar Lager
13 million cells/mL Avoid
Fruity Wit 10 million cells/mL Avoid
Lactic Magic
13 million cells/mL Avoid
NAY (Non-Alcoholic Yeast)

10 million cells/mL Avoid

Our goal is for the yeast to perform properly from the first generation and beyond. 

Pro brewers who prefer a higher pitch rate may request a larger quantity of yeast using the Pitch Rate Calculator on the Product Page by clicking HOW MUCH YEAST DO I NEED? If you are not sure how much yeast to order, we can work with you to determine the right amount of yeast to pitch based on the strain and target recipe.


Homebrew Yeast Pitch Rates

Our cultures are supplied at the optimal pitch rate for most brewing needs. We provide a lower pitch rate for some products because overpitching Saison, Weizen, Witbier, and Kveik yeasts can result in muted flavour profiles, and we want you to get the best flavours from our yeast. 

Our yeast can be pitched at a rate of 1 homebrew pouch per 5-gallon/19-litre homebrew batch (standard gravity). If the pitch is within 2 months of expiration we recommend making a yeast starter. 

The following table illustrates our standard homebrew yeast pitching rates: 

Brewing Culture Total Cells Per Pouch
Standard Ales and Lagers  >180 Billion Cells
Saison, Weizen, Witbier, Belgian, and Kveik >130 Billion Cells
Brettanomyces cultures >50 Billion Cells
Bacterial cultures  >100 Billion Cells

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