How to recycle yeast from brewery fermentation tank?
- Apr 23, 2022
- 61
- tiantai
The yeast recovery operation in the conical Fermentation tank is relatively simple. Usually, the yeast is recovered when the temperature of the fermentation broth drops to about 4 °C after the reduction of diacety. In order to ensure sufficient recovery time, the temperature control is generally maintained at about 4 ℃ for 48h to facilitate the sufficient sedimentation of the yeast. After entering the cooling period, the yeast mud must be recycled or discharged in time.
The recovery methods of yeast are also different. Some manufacturers wash the recyclable yeast and store it in sterile water at low temperature (0~2°C). When there is an urgent need to add yeast, some manufacturers directly discharge the yeast to be recovered from the conical tank into the yeast adder, and then press it into the wort for the next batch of fermentation. During the recovery of yeast, the performance measurement and physiological test of the recovered yeast should be carried out on a regular basis, and if serious variation or contaminated bacteria are found, they should be discarded. The waste yeast after cooling should be discharged in time. If the waste yeast settles in the bottom of the cone for too long, it will cause autolysis or death of the yeast under the high pressure during beer storage, thus affecting the flavor of the finished beer.
Edited by Alisa
Email:[email protected]
The recovery methods of yeast are also different. Some manufacturers wash the recyclable yeast and store it in sterile water at low temperature (0~2°C). When there is an urgent need to add yeast, some manufacturers directly discharge the yeast to be recovered from the conical tank into the yeast adder, and then press it into the wort for the next batch of fermentation. During the recovery of yeast, the performance measurement and physiological test of the recovered yeast should be carried out on a regular basis, and if serious variation or contaminated bacteria are found, they should be discarded. The waste yeast after cooling should be discharged in time. If the waste yeast settles in the bottom of the cone for too long, it will cause autolysis or death of the yeast under the high pressure during beer storage, thus affecting the flavor of the finished beer.
Edited by Alisa
Email:[email protected]
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