Pitching Rate

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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)

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