Quickly and accurately calculate the cells and volume slurry required to achieve your target yeast pitching rate!

Controlling yeast pitching rate is essential to brewing consistent beer. It affects the degree of attenuation on a fermentation as well as the sensory profile of your finished beer.

Cell Count:
Enter total cells and non-viable cells found in 5 squares from the hemocytometer along with the dilution factor.

Cells in chamber = Sum of total cells from all 5 square entries
Non-viable cells in chamber = Sum of non-viable cells from all 5 square entries

Total Cell Count = (Cells in chamber) x Dilution Factor x 10000
Viable Cell Count = ((Cells in chamber) - (Non-viable cells in chamber)) x (Dilution Factor) x 10000
Viability = (Viable Cell Count / Total Cell Count) x 100

Pitching Rate:
Determine the cells required and volume slurry required to reach your target pitching rate.

Cells Required = Target Pitch x Batch Size x Wort Gravity x 1000
Volume Slurry Required = (Cells Required / Cell Count) / 1000

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