Pitching Rate: Difference between revisions
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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]] | *High terminal [[Specific Gravity|gravities]] | ||
*[[Stuck fermentation]]s | *[[Stuck fermentation]]s | ||
*Increased risk of infection | *Increased risk of infection | ||
Revision as of 12:35, 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:
- Excess levels of diacetyl
- Increase in higher/fusel alcohol formation
- Increase in ester formation
- Increase in volatile sulfur compounds
- High terminal gravities
- Stuck fermentations
- Increased risk of infection
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)