Pitching Rate

From Distillers Wiki
Revision as of 11:33, 6 September 2017 by Single Malt Yinzer (talk | contribs) (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...")
(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)
Jump to: navigation, search

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