Why evaluation of pitching yeast?

1. Yeast that is handled correctly can produce high
quality products in a cost-effective manner, despite
the stresses that are clearly evident in modern
brewery environments, e.g.
- Ethanol
- CO2 Toxicity
- Nutrient Limitation
- Cold Shock
2. Achievement of this does require the undivided
attention of the brewer, who needs to monitor not
only yeast performance but all aspects of the
production process that can influence this
performance.
3. To overcome deterioration of yeast performance,
the brewer may turn to overpitching, increased
oxygenation or higher pitching temperature,……but
it is bound to fail if the yeast is dead or
overstressed.
4. Therefore it is imperative to measure and evaluate
pitching yeast quality
5. The scientists still do not know all details of yeast
physiology, but we have a number of indicative,
analytical tools to measure pitching yeast quality