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 |