Preferences
Batch Volume Units:
Starter Volume Units:
DME Weight Units:
Wort Properties
Type of FermentationChoose your style of beer
Batch VolumeEnter your batch size
Original Gravity [SG]Enter the specific gravity of your wort
Optimal Pitching Rate [million/ml]Pitching yeast at the proper rate significantly reduces the lag time before active fermentation begins, promotes complete fermentation, reduces the risk of infection, and improves the overall quality of your beer
Yeast Cells needed [billions]Number of yeast cells needed to achieve optimal pitching rate
Liquid Yeast Properties
Calculate Viability from Date
Initial Cell Count [billions]Enter the initial cell count. A White Labs vial or Wyeast smackpack, each contain approximately 100 billion cells. If pitching multiple vials or smackpacks enter the number of cells accordingly
Production DateChoose a date. For White Labs vials, the production date is 4 months prior to the 'Best Before' date. For Wyeast packs enter the date on the package
Viability %This number is valid only for yeast that has been stored under continuous refrigeration.
Viable Cell Count [billions]Estimated number of viable yeast cells
DME Calculator
Gravity of Starter [SG]:Enter the Gravity of your starter wort, a standard starter is between 1.030 and 1.040
Volume of starter:
Amount of DME to add
Growth
1st Step
Method of AerationChoose your method of aeration
Starter Volume [Litres]Enter the volume of your initial starter
Inoculation Rate [Millions/ml]To maximize the health and vitality of the yeast, keep the inoculation rate between 25 and 100 million cells per ml
New cells created [billions]Estimated number of new yeast cells created
Total cells at Finish [billions]Estimated number yeast at the end of fermentation
Growth Factor
2nd Step
Method of Aeration
Starter Volume [Litres]Enter the volume of new wort added. For best results, decant the spent wort from the previous step before adding more
Inoculation Rate [Millions/ml]To maximize the health and vitality of the yeast, keep the inoculation rate between 25 and 100 million cells per ml
New cells created [billions]
Total cells at Finish [billions]
Growth Factor
3rd Step
Method of Aeration
Starter Volume [Litres]
Inoculation Rate [Millions/ml]To maximize the health and vitality of the yeast, keep the inoculation rate between 25 and 100 million cells per ml
New cells created [billions]
Total cells at Finish [billions]
Growth Factor