Yeast Cell Counts and Viability in Brewing: Finding a Method You Can Count On

Brewers worldwide rely on accurate yeast cell counts and viability determinations to achieve consistent, high-quality, tasty fermentations. To ensure the perfect pint every time, precise measurements are crucial, as inaccurate estimates can lead to unwanted variations in beer flavour and production. Determining the correct amount of live yeast needed to start fermentation, known as the 'yeast pitch', is vital. Research from Dr Matthew T. Cottrell revealed the main sources of variability in these measurements, aiming to empower brewers with more reliable data and a predictable brew.