# Yeast

## Getting Started

Start by adding a yeast and enter the amount.

![](/files/-LeHYNadW3nmRKQCZ3gb)

### How does the Yeast box work in the recipe editor?

The yeast drop down contains a pre-populated list we maintain that is cultivated for accuracy and brevity. \
\
**Fermentation Temperature:**\
The temperature you intend to ferment at during primary fermentation. \
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**Yeast Pitch Rate:**\
The yeast pitch rate you are going with for this recipe. Use the link to the yeast pitching calculator for more information. The yeast pitch calculator will automatically be populated with details from your recipe. \
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**Starter:**\
Check this box if this recipe calls for a starter. To obtain a pro brewer's pitch rate a starter is practically required with one pack of liquid yeast for a 5 gallon / 19 liter batch. High gravity batches and lagers generally call for a starter. The exception is when using dry yeast - extra packs can be purchased to meet the desired pitch rate more easily than making a starter. \
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**Custom Attenuation:**\
You can enter a custom attenuation value for the yeast. At present, this is the only way to impact the estimated FG of the recipe. \
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**Cells Required:**\
Reports the number of cells (in billions) needed to hit the target pitch rate. This is based on the batch size and the OG. Larger batches and/or stronger batches require more yeast to achieve the same pitch rate. This option only appears if you have selected a target pitch rate. Click the 'Yeast Pitch Rate and Starter Calculator' link below the pitch rate drop down to pre-fill our yeast pitch calculator with values from the recipe. The yeast pitch calculator page has detailed information regarding pitch rates, pitching like the pro's, and starter requirements.

**Amount:**                                                                                                                                                      Select units for yeast with the drop down next to 'Amount' to chose a different packaged or pitch size, allowing for accurate inventory tracking/ deducting and recipe building.                                                                                                    E.g. 500 gram brick of dried yeast or a liquid volume.


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