Yeast Propagators for Breweries
Perfect yeast management is one of the key starting points for improving beer quality. Yeast management must occur at a uniformly high level so that consistently high beer quality is ensured. A yeast propagation system would enable you to meet this requirement without any difficulty, allowing you to focus on other matters related to beer quality.
A yeast propagation system helps to achieve two key objectives. The first objective is the propagation of just the yeast which achieves the desired taste in the beer. Foreign yeast and bacteria are not reproduced to any significant extent when a propagation system is used. The second objective involves ensuring a vital (healthy and fermentable) yeast in the brewery.
The vitality of the yeast is reduced as a result of stressful situations for the yeast organism during normal brewery operation. Stressful situations involve repeated yeast pitching and they cannot be avoided. The yeast is subject to pressures, changes in pressure, shear forces, unsuitable temperatures, changes in temperature, osmotic stresses (differences in concentration) due to water or beers with too high an alcohol content for the yeast. If the vitality of the yeast is reduced, this will result in longer processing times as well as a less attractive beer flavour.
30% freshly propagated yeast is added for each pitch in the fermentation tank if a yeast propagation system is used. The industrial yeast in the brewery is thus always kept clean and it maintains its vitality. This ratio ensures that beer with a consistent taste is produced. Customers are after all perfectly able to detect differences in taste. The smoothness of a beer is a sign of high quality.