Reliable Pitch Rate for Reliable Fermentation
The Next Generation
What About Those Pitch Rates
The same package has proven to be an optimization to PurePitch® for larger professional brewers for over a year.
Higher Viability and Better Shelf-Life Lets You Pitch Whenever
PurePitch® Next Generation packaging improves yeast performance:
- Maintains high yeast glycogen reserves, so yeast stay healthier and perform better when used in fermentation
- Eliminates the negative stress of CO2 build-up in the package, leading to bloated packages and an unfriendly environment for the yeast
As part of our intensive quality control procedures, we routinely monitor the viability of our strains over time. We ensure that yeast leaves our facilities above 95% cell viability and we have seen that yeast stays highly viable (over 90% on average) for up to 7 months from date of production release!
The long shelf-life and sustained viability mean that you can confidently pitch any White Labs culture within the use-by date printed on the package and get a successful, healthy fermentation.
Why Does Pitch Rate Matter: More Consistent Beer Flavor
- Flavor production
- Length of fermentation
- Health of future generations
Risk of Underpitching/Overpitching
- Underpitching gives more room for yeast cells to grow and reproduce, therefore creating more yeast-derived flavor in the beer. This can work well in styles such as wheats, belgians, and saisons.
- Underpitching can also lead to stalled fermentations and inadequate clean-up of “off” flavors in the beer maturation phase
- With more yeast growth, there will be more cell growth leading to mutations such as flocculation characteristics
- Overpitching leads to less cell growth and less yeast-derived flavor
- Overpitching can also lead to sluggish fermentations over multiple generations, as with less cell growth means an older yeast cell generation for subsequent batches.
- See the graph below as fermentation speed degrades through subsequent batches with different pitch rates
Customize Your Pitch Rate based on your batch specifics
Working with high gravity brews or lower fermentation temperatures?