Are pitching rates for lagers typically lower or higher than for ales?

Pitching rates for lagers are typically higher than for ales. This is due to the different fermentation conditions and yeast behavior associated with lager yeasts, which are bottom-fermenting and generally operate at cooler temperatures. The colder fermentation environment can lead to slower yeast growth and propagation, which necessitates a higher pitching rate to ensure a healthy fermentation process.

Additionally, lager strains often require a more robust yeast population to fully ferment the wort, especially since lagers are usually fermented for longer durations. The greater the amount of yeast cells introduced into the fermentation, the better the chances are for a rapid and healthy fermentation, leading to cleaner flavors and reduced risk of off-flavors. This is distinct from ales, where the fermentation process is typically faster and at warmer temperatures, allowing for lower pitching rates to achieve the desired fermentation outcomes.