Pitching Yeast with Dr Chris White – BeerSmith Podcast #232

by Brad Smith on March 20, 2021 · 0 comments

Dr Chris White joins me from White Labs to discuss yeast pitch rates and starters for beer brewing as well as wine, mead and cider.

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Topics in This Week’s Episode (46:02)

  • This week I welcome back Dr Chris White, President of White Labs one of the top brewing yeast providers in the world.
  • We start with a short discussion of some of the changes since Chris last joined us.
  • Chris shares the positives and negatives of using too little or too much yeast in your beer.
  • We talk about the limits to growth and how each yeast generation can only increase about 5-6 times.
  • He shares some advantages of pitching the “right” amount of yeast.
  • We discuss yeast slurry and its high cell count, including how you can reuse yeast from one batch to another.
  • Chris goes into detail on pitch rates and basic pitch calculations.
  • We talk about yeast viability and how it declines over time as a package of yeast ages.
  • Chris talks briefly about dry yeast and its viability.
  • We discuss wines, meads and ciders and why they require much lower pitch rates than beer.
  • Chris provides his closing thoughts.


Thanks to Dr Chris White for appearing on the show and also to you for listening!
iTunes Announcements: I launched a new video channel for the BeerSmith podcast on iTunes, so subscribe now! At the moment it will only feature the new widescreen episodes (#75 and up). Older episodes are available on my revamped Youtube channel. Also all of my audio episodes are on iTunes now – so grab the older episodes if you missed any.

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