How to Pitch Beer Yeast Properly (Beginner’s Guide)

WHC Labs Saturated Ale Yeast

If you’re new to homebrewing, pitching beer yeast can sound more technical than it really is. It’s one of the simplest steps in brewing and one of the most important to get right. If you’re looking for where to buy homebrew yeast in Ireland Check out This Blog Post

What Does “Pitching Yeast” Mean?

Pitching yeast just means adding yeast to your cooled wort so fermentation can begin. The yeast eats the sugars in the wort and turns them into alcohol and CO₂.

The most important things to get right are:

  • The amount of yeast
  • Using a High Quality Yeast (like the WHC labs available here)
  • Pitching temperature
  • Basic sanitation

How Much Yeast Should You Pitch?

The Simple Rule (For all WHC labs beer sachets)

  • One packet of fresh dry yeast is enough for 22 Litres

Under pitching (too little yeast) can cause:

  • Sweet or under-attenuated beer
  • Off-flavours
  • Long or stuck fermentations

Overpitching isn’t usually a disaster for beginners, but it’s unnecessary.

Pitching Temperature (Very Important)

Pitching yeast at the wrong temperature is one of the most common beginner mistakes.

General Guidelines

  • Ales: 18–22°C (Yeast Available here)
  • Lagers: 8–12°C (more advanced) (Yeast Available here)

Why This Matters

  • Too hot makes harsh alcohol flavours and solvent-like taste
  • Too cold and yeast struggles or doesn’t start fermenting

Always cool your wort before pitching. If you pitch yeast into hot wort, you can kill it instantly.

Dry Yeast vs Liquid Yeast (What Beginners Should Use)

For beginners, dry yeast (our full range here) is the best option:

  • Stable
  • Easy to store
  • No starter needed
  • Very forgiving

Liquid yeast can make great beer, but it:

  • Has a shorter shelf life
  • Often needs a starter
  • Adds extra steps beginners don’t need yet

Start with dry yeast. You can experiment later.

Should You Rehydrate Dry Yeast?

This is optional.

Two Safe Options:

  1. Sprinkle directly onto the wort (perfectly acceptable for beginners)
  2. Rehydrate in sterile water at ~30–35°C before pitching

Both work. If you’re new, direct pitching is fine and widely done.

Step-by-Step: How to Pitch Beer Yeast Correctly

  1. Cool your wort to pitching temperature
  2. Sanitize scissors, fermenter lid, and airlock
  3. Open the yeast packet
  4. Add yeast to the fermenter
  5. Seal fermenter and fit airlock

That’s it. No stirring required.

Do You Need to Oxygenate the Wort?

Yeast needs oxygen at the start of fermentation.

For beginners:

  • A good shake of the fermenter is enough
  • No need for oxygen tanks or stones

Common Yeast Pitching Mistakes Beginners Make

  • Pitching yeast into hot wort
  • Using old or poorly stored yeast
  • Not sanitising scissors or fermenter lids
  • Underpitching strong beers
  • Overthinking the process

Final Thoughts

Pitching beer yeast properly is about consistency, cleanliness, and temperature control, not fancy equipment. Start simple, use fresh yeast, and your beer will reward you for it.

Good beer doesn’t start and end with the mash it also needs with good yeast.