The yeast recycling and discharging in conical fermenters
- Feb 09, 2021
- 120
- tiantai
The yeast recycling and discharging works in conical fermenters are relatively simple. It generally happened after diacetyl reduction when the fermentation liquid temperature being reduced to about 4℃ in beer fermenters. To ensure enough recycling time, it should be kept for 48 hours at temperature 4℃ to ensure the yeast is totally settled. The yeast paste should be discharged or recycled in time after entered the temperature reduction period. As now plenty of yeast settled to the cone bottom, it is not good for temperature sensor to reflect the real temperature in side.
The yeast recycling method are various as well, some beer breweries stored the recycled yeast in cold (0~2℃) sterilization water after being washed, and add the year after metering. Some breweries add the recycled yeast directly into the yeast feeder when need it urgently, and then being pumped into wort for next batch fermentation.
The performance test and inspection should be done for the recycled yeast, the seriously variant or polluted yeast cannot be used any further. The waste yeast have to be discharged in time after temperature cooling. If the waste yeast being settled at cone bottom for long time, the high pressure during beer storage will cause yeast death or autolysis, that will influence beer flavour.
Edited by Laura
Sales Manager
Tiantai Beer Equipment
Email: [email protected]
The yeast recycling method are various as well, some beer breweries stored the recycled yeast in cold (0~2℃) sterilization water after being washed, and add the year after metering. Some breweries add the recycled yeast directly into the yeast feeder when need it urgently, and then being pumped into wort for next batch fermentation.
The performance test and inspection should be done for the recycled yeast, the seriously variant or polluted yeast cannot be used any further. The waste yeast have to be discharged in time after temperature cooling. If the waste yeast being settled at cone bottom for long time, the high pressure during beer storage will cause yeast death or autolysis, that will influence beer flavour.
Edited by Laura
Sales Manager
Tiantai Beer Equipment
Email: [email protected]
.jpg)
