How do I choose a pitch rate?

0.75M cells/ml/P for ales, 1.0M for high gravity ales, 1.5M for lagers. Use the slider to fine-tune based on your preferences.

Is it possible to over-pitch?

Moderate over-pitching (up to 2x) rarely causes problems. Extreme over-pitching can reduce ester production, making beer bland. It is generally better to slightly over-pitch than under-pitch.

Should I use dry or liquid yeast?

Both work well. Dry yeast is cheaper, stores longer, and has more cells per packet. Liquid yeast offers more variety of strains and allows starters for precise pitching.

How do I count yeast cells at home?

The simplest method is using a hemocytometer (cell counting chamber) and a microscope. Dilute your yeast sample, place it on the chamber, and count cells in the grid squares. Multiply by the dilution factor and chamber volume to get cells per ml.

What is the difference between total and viable cells?

Total cell count includes both living and dead cells. Viable cell count only counts living cells capable of fermentation. For pitching rate calculations, you need viable cells. Methylene blue staining helps distinguish viable (unstained) from dead (blue) cells under a microscope.

BrewCalcs

Yeast Cell Count Calculator

Calculate total yeast cells needed from OG, volume and pitch rate.

Original Gravity

Batch Size

Pitch Rate

How We Calculate This

Cell Count Formula

Cells = Pitch Rate x Volume (ml) x Plato. Dry yeast: ~200 billion cells per 11g packet. Liquid yeast: ~100 billion cells per fresh packet.

Frequently Asked Questions

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Last updated: 2025-02-20

All calculations are estimates. Always verify values and adjust based on your equipment and ingredients.