Pitching Yeast with Dr Chris White – BeerSmith Podcast #232

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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.

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