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Yeast Pitch Rate
This tool estimates number of yeast cells necessary for healthy fermentation of specified beer. The tool also estimates appropriate yeast amount based on yeast type and age.
Formulas and assumptions are based on article published on
grádyš
website (in Czech only).
Notes:
Tool is available only for
registered
users.
Choose units.
Enter Batch Size (wort volume in fermenter) and Original Gravity.
Enter Coefficient according to following instructions:
0.75 - ALE (up to 15°Plato)
1.0 - strong ALE (more than 15°Plato)
1.5 - lager
2.0 - strong lager
Choose yeast type - dry, liquid or slurry - and enter manufactured date.
Click on
Calculate
button to see yeast cell count estimation.
When Yeast Date is provided this tool also estimates yeast viability and yeast amount (i.e.
weight
of dry yeast,
number of packs/vials
of liquid yeast, slurry
volume
).
All calculations are based on following assumptions:
There are 20 billions of yeast cells in 1 gram of new dry yeast with 90% viability. Viability drops 0.3% per month.
One pack (Wyeast) or vial (WhiteLabs) of liquid yeast contains 100 billions of cells. Viability drops 20% per month.
One milliliter of yeast slurry contains 1-3 billions of cells. Viability drops 50% per month.
Choose units
plato
SG
Invalid Input
liters
gallons
Invalid Input
Original Gravity
(*)
Enter value in a range between 1 and 50
Batch Size
(*)
Enter value in a range between 0 and 1000
Coefficient
(*)
Enter value in a range between 0 and 5
Yeast type
Dry
Liquid (vial, pack)
Yeast slurry
Invalid Input
Yeast Date
Invalid Input
Clear Date
Cells needed (in billions)
Invalid Input
Yeast Viability
Invalid Input
Yeast amount
Calculate
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