Standard Pitch Rates
Pro Pitch Yeast
Our Pro yeast pitches are packaged at 7-15 million cells / mL, depending on the optimal pitch rate for each strain or strain category.
We provide a lower pitch rate for some products because overpitching Saison, Weizen, Witbier, and Kveik yeasts can result in muted flavour profiles.
We provide a higher pitch rate for certain Lager strains to ensure optimal results at lager fermentation temperatures.
Below is a table of the standard pitch rates of our liquid yeasts.
| Category or Strain | Standard Pitch Rate | Can Be Underpitched |
| British, American, Kölsch | 10 million cells/mL | Avoid Underpitching |
| Kveik (except KRISPY) | 7 million cells/mL | Yes |
| Belgian, Wit, Weizen | 7 million cells/mL | Yes, may be slower |
| Saisons, Wild | 7 million cells/mL | Yes, may be slower |
| Czech Lager | 15 million cells/mL | Avoid Underpitching |
| Isar Lager, Premium Pils, Biergarten Lager | 13 million cells/mL | Avoid Underpitching |
| Fruity Wit | 10 million cells/mL | Yes, may be slower |
| Lactic Magic | 13 million cells/mL | Avoid Underpitching |
NAY (Non-Alcoholic Yeast) |
10 million cells/mL | Avoid Underpitching |
| Other Lagers | 10 million cells/mL | Avoid Underpitching |
| KRISPY | 10 million cells/mL | Avoid Underpitching, higher pitch rates can yield faster ferments |
Our goal is for the yeast to perform properly from the first generation and beyond.
Pro brewers who prefer a higher pitch rate may request a specific quantity of yeast by telling us the pitch rate (million cells/mL), batch volume (hL or bbl), and wort strength (degrees Plato).
If you are not sure how much yeast to order, we can work with you to determine the right amount of yeast to pitch based on the strain and target recipe.
Switching yeast suppliers
Switching to Escarpment from a different supplier? We will work with you to dial in the correct pitch rate. If you have been buying lager and ale yeasts from other suppliers, you will typically get a higher standard pitch rate from Escarpment.
Homebrew Yeast Pitch Rates
Our cultures are supplied at the optimal pitch rate for most brewing needs. We provide a lower pitch rate for some products because overpitching Saison, Weizen, Witbier, and Kveik yeasts can result in muted flavour profiles, and we want you to get the best flavours from our yeast.
Our yeast can be pitched at a rate of 1 homebrew pouch per 5-gallon/19-litre homebrew batch (standard gravity). If the pitch is within 2 months of expiration we recommend making a yeast starter.
The following table illustrates our standard homebrew yeast pitching rates:
| Brewing Culture | Total Cells Per Pouch |
| Standard Ales and Lagers | >180 Billion Cells |
| Saison, Weizen, Witbier, Belgian, and Kveik | >130 Billion Cells |
| Brettanomyces cultures | >50 Billion Cells |
| Bacterial cultures | >100 Billion Cells |
Dry yeast pitch rates
For dry yeast, follow the pitch rate recommendations on the technical datasheet for each product. For example, House Ale EL-D1 specifies a pitch rate of 50-100g/hL, meaning that a 500g pack is suitable for up to 10 hL (8 bbl) of wort.