You’ve started repitching. Now let’s make it consistent.

In Part 2 of our Repitching Series, we move beyond the basics and introduce the core science behind repeatable, high-quality repitching: The Healthy Fermentation Formula.

Because pitch rate alone isn’t enough.

In this episode, we break down why traditional “cells per mL per degree Plato” thinking is incomplete — and why Cell Health and Wort Stress are just as critical to fermentation success.

We cover:

• The full formula:
  Healthy Fermentation = (Cells Pitched × Cell Health) ÷ Wort Stress

• What “Cell Health” really means (and how to observe it without a lab)

• The three biggest stressors: gravity, nutrient deficiency, and inhibitors

• Early harvest vs. post-cold-conditioning harvest — and why timing matters

• Why 2–5 PSI of CO₂ head pressure is non-negotiable during harvest

• How to upgrade your brink (and why stainless wins long-term)

• The simplest microscope-free measurement tool: Settled Yeast Volume (SYV)

If Part 1 helped you start repitching, this episode helps you stop guessing.

Featured in this Episode:

• To follow along, you can download our 93-page comprehensive guide on Yeast Management & Repitching, here.