200 Billion cells.
10.5 million cells/ml
The Pitch Right cans were designed to give home brewers enough yeast to direct pitch 5 gallons of wort. If the volume of the wort exceeds 5 gallons or the original gravity of the wort is higher than 1.060 (15oP) more yeast may be required.
Because there is so much yeast in each Pitch Right can, we do not recommend making starters smaller than 4 liters without a stir plate, or 2 liters with a stir plate. This will give you about the same amount of yeast contained in two Pitch Right cans.
We recommend using the freshest yeast possible and back our yeast for 3 months past the manufactured on date. Because we package 200 Billion cells in each can, the actual shelf life of the Pitch Right cans may be much longer.
We would recommend not using the can. That said, slowly thaw in a refrigerated environment. When thawed, make sure the can is not rock hard, and follow normal pitching instructions. Internal testing has ranged from a 20-30% viability loss.
That depends on what you mean by organic. All Imperial Yeast products are USDA Certified Organic by Oregon Tilth. Therefore, we cannot use synthetic chemicals, GMO sugars, petroleum based chemicals, and other unnatural ingredients to grow the yeast you are using in your beer.
Recycle it! Today that can contained yeast. If you recycle it, in a couple of months, it might be used to package your favorite microbrew.
1. Keep can in the fridge until ready to pitch.
2. When you are ready to pitch, remove can from fridge and sanitize.
3. DO NOT SHAKE THE CAN!!!!!!!!!
4. Crack the lid to equalize pressure.
5. Gently peel off lid and pour 25% of slurry into wort.
6. Swirl and/or stir with a sanitized utensil to completely homogenize slurry.
7. Pour remaining slurry into wort, taking care to get ALL the yeast our of the can.
8. Rinse can and recycle.
If any yeast remains in the can, pour wort into can and repeat, or sanitize a spoon and remove it. This can happen with more flocculant strains.
Keep can in fridge until you are ready to use it. Letting the culture warm up can decrease viability and increase the chance of yeast gushing from the can.
Use a funnel, as the diameter of the can is wider than the opening on glass carboys.
Don’t shake the can. This will cause residual CO2 to come out of suspension and increase the chance of a gusher.
The can should be slightly squishy. If it is hard, this is an indication of CO2 buildup in the can. Make sure to vent the can carefully to equalize pressure slowly.