Yeasts

The Yeast section of the inventory is where you manage all your yeast strains, including dry yeast, liquid yeast, and yeast harvested from previous batches. Accurate yeast tracking helps you plan pitching rates using the Yeast Calculator and ensures you always have the right yeast on hand for your next brew.

Adding a Yeast

1. Navigate to the Inventory page

2. Click the Add button next to the Yeast title

3. Search for the yeast strain in the selection window — Brewfather maintains an extensive database of yeast strains from major labs (Fermentis, Lallemand, White Labs, Wyeast, Imperial, Omega, and more)

4. If the strain is not found, click the Add button at the bottom right to create a custom entry

5. Click on the yeast to open the edit screen

Editing Yeast Details

When adding or editing a yeast you can set the following:

• Name — The yeast strain name (e.g., "Safale US-05", "WLP001 California Ale")

• Laboratory — The manufacturer/lab

• Product ID — The lab's product identifier

• Type — Ale, Lager, Wheat, Wine, Champagne, etc.

• Form — Dry, Liquid, or Slurry

• Attenuation — Expected attenuation percentage (used in recipe calculations)

• Flocculation — Low, Medium, Medium-High, High, or Very High

• Temperature Range — Recommended fermentation temperature range

• Alcohol Tolerance — Maximum ABV the yeast can tolerate

• Inventory Amount — Number of packages or volume of slurry in stock

• Cost — Price per unit for brew cost tracking

• Best Before Date — Expiration tracking (important for liquid yeast viability)

• Lot Number — Batch tracking for quality control

• Manufacturing Date — When the yeast was produced (affects viability calculations)

Managing Yeast Inventory

To adjust the inventory amount for a yeast:

• Click on the yeast in your inventory list

• Either type directly into the Inventory Amount field, or click the adjust button to add or subtract stock

• Click Save to store the updated amount

When you brew a batch and check off yeast in the Planning section, the inventory amount is automatically reduced.

Multiple Entries for the Same Strain

You may have multiple packages of the same yeast with different production dates or lot numbers. To track these separately:

1. Click on the yeast strain in your inventory

2. Click the Copy button to duplicate the entry

3. Edit each copy with its specific lot number, best before date, and quantity

This is especially useful for liquid yeast where viability decreases over time — older packages may need a starter while newer ones can be pitched directly.

Yeast Viability and Starters

The Yeast Calculator tool uses your yeast inventory data to calculate pitching rates:

• Manufacturing date and best before date help estimate cell viability

• Form (dry, liquid, slurry) determines the appropriate cell count per package

• The calculator recommends whether a starter is needed based on the target pitching rate for your recipe

Tip

Liquid yeast viability decreases approximately 0.7–1% per day after manufacturing. Always enter the manufacturing or best before date on your liquid yeast entries so the Yeast Calculator can provide accurate viability estimates and starter recommendations.

Tips for Yeast Management

• Track best before dates — Sort by Best Before Date to identify yeast that needs to be used soon. Dry yeast typically lasts 2+ years while liquid yeast should be used within a few months for best results.

• Record lot numbers — In a commercial setting, lot numbers provide traceability for quality assurance.

• Note harvested yeast — If you harvest yeast from a batch, add it as a new inventory entry with the harvest date and estimated cell count. Set the form to "Slurry" and note the generation count in the name or description.

• Check before brew day — Review your yeast inventory as part of brew day planning. Liquid yeast may need a starter prepared 24–48 hours in advance.