Difference between revisions of "Pitching Rate"

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(Created page with "The term pitch rate refers to the amount of yeast that is added to cooled wort. Pitch rate is generally referred to in cells per milliliter. Pitch rates make a dramat...")
 
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*Increase in [[Esters|ester]] formation
 
*Increase in [[Esters|ester]] formation
 
*Increase in volatile sulfur compounds
 
*Increase in volatile sulfur compounds
*High terminal [[Gravity|gravities]]
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*High terminal [[Specific Gravity|gravities]]
 
*[[Stuck fermentation]]s
 
*[[Stuck fermentation]]s
 
*Increased risk of infection
 
*Increased risk of infection
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==External links==
 
==External links==
 
* [https://wyeastlab.com/pitch-rates Wyeast's page on pitch rates]
 
* [https://wyeastlab.com/pitch-rates Wyeast's page on pitch rates]
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[[Category:Fermentation]]
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[[Category:Yeast]]
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[[Category:Glossary]]

Latest revision as of 20:16, 6 September 2017

The term pitch rate refers to the amount of yeast that is added to cooled wort. Pitch rate is generally referred to in cells per milliliter. Pitch rates make a dramatic difference in the final flavor and aroma profile of any beer. Ester production is directly related to yeast growth as are most other flavor and aroma compounds.

A low pitch rate can lead to:

High pitch rates can lead to:

  • Very low ester production
  • Very fast fermentations
  • Thin or lacking body/mouthfeel
  • Autolysis (Yeasty flavors due to lysing of cells)

External links