BrewScience

Controlling yeast pitching rate is essential to brewing consistent beer. It affects the degree of attenuation on a fermentation as well as the sensory profile of your finished beer.

Cell Count:
Enter total cells and non-viable cells found in 5 squares from the hemocytometer along with the dilution factor.

Cells in chamber = Sum of total cells from all 5 square entries
Non-viable cells in chamber = Sum of non-viable cells from all 5 square entries

Total Cell Count = (Cells in chamber) x Dilution Factor x 10000
Viable Cell Count = ((Cells in chamber) - (Non-viable cells in chamber)) x (Dilution Factor) x 10000
Viability = (Viable Cell Count / Total Cell Count) x 100


Pitching Rate:
Determine the cells required and volume slurry required to reach your target pitching rate.

Cells Required = Target Pitch x Batch Size x Wort Gravity x 1000
Volume Slurry Required = (Cells Required / Cell Count) / 1000