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Yeast Pitch Rate Calculator
Calculate the optimal number of yeast cells needed for proper fermentation based on wort gravity and volume.
Specific Gravity (e.g., 1.050)
0 Billion
Total yeast cells needed
0
Liquid Yeast Packs
(100B cells/pack)
0
Dry Yeast Packs
(11g, 200B cells)
None
Starter Size
(If using 1 liquid pack)
Tips:
- • Fresh liquid yeast contains about 100 billion cells per pack
- • Dry yeast (11g sachet) contains about 200 billion cells
- • Yeast viability decreases over time - older packs need larger starters
- • Consider making a starter for beers over 1.040 SG when using liquid yeast
- • For lagers, double the pitch rate for cleaner fermentation
About Yeast Pitch Rates
Proper yeast pitch rates are crucial for healthy fermentation. Under-pitching can lead to stuck fermentation, off-flavors, and longer lag times. Over-pitching is less common but can result in reduced ester production.
Standard Pitch Rates:
- Ales: 0.75 million cells per milliliter per degree Plato
- Lagers: 1.5 million cells per milliliter per degree Plato
- High Gravity (>1.075): 1.0-1.25 million cells per milliliter per degree Plato
Making a Yeast Starter:
A yeast starter increases cell count and ensures healthy, active yeast. A typical 1-liter starter can roughly double your cell count. For larger beers, step up with multiple starter stages or use multiple yeast packs.
Factors Affecting Pitch Rate:
- Original gravity - higher gravity worts need more yeast
- Fermentation temperature - cooler temps (lagers) need more yeast
- Yeast health and viability - older yeast needs higher pitch rates
- Desired beer character - lower rates increase esters, higher rates produce cleaner profiles