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How It Works
The yeast pitching rate calculator uses the following formula to calculate the total number of yeast cells to pitch: total cells = desired pitching rate (cells/ml/degree Plato) x batch size (gal) x original gravity (OG) x 3785.41 (ml/gal). The desired pitching rate is typically between 0.5 and 2.0 million cells/ml/degree Plato for ale yeast and between 1.0 and 3.0 million cells/ml/degree Plato for lager yeast.
How to Use
- Enter the batch size in gallons.
- Enter the original gravity (OG) of the wort.
- Enter the desired pitching rate in cells/ml/degree Plato.
- Select the type of yeast (ale or lager).
- Click the “Calculate” button to calculate the total number of yeast cells to pitch.
Common Questions
What is the optimal yeast pitching rate?
The optimal yeast pitching rate depends on the type of yeast, the original gravity of the wort, and the desired fermentation characteristics. A general rule of thumb is to pitch between 0.5 and 2.0 million cells/ml/degree Plato for ale yeast and between 1.0 and 3.0 million cells/ml/degree Plato for lager yeast.
