Calculating the right amount of yeast to pitch can be tricky – we are here to help. The suggested pitch rate is different for Ale and Lager fermentation. This is in large part because Lager yeast grows slower, and requires additional time to hit the desired cell density.
Pitching the correct amount of yeast is important. A proper cell count will provide reliable ester and phenol production, proper flocculation, prevent a lag at the beginning of fermentation, and prevent stalling at the end of a fermentation.