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Dried yeast as an alternative to fresh yeast

Dried yeast as an alternative to fresh yeast. Rehydration procedure. Dried yeast rehydration (principles). 110%. 100%. 90%. % of initial viability. 80%. 70%. 60%. 50%. 23°C  3°C. 0%. Preparation of a yeast cream in a yeast storage vessel (YSV)

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Dried yeast as an alternative to fresh yeast

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  1. Dried yeast as an alternative to fresh yeast

  2. Rehydration procedure Dried yeast rehydration (principles) 110% 100% 90% % of initial viability 80% 70% 60% 50% 23°C  3°C 0%

  3. Preparation of a yeast cream in a yeast storage vessel (YSV) or in a special dried yeast rehydrator Direct pitching in fermentation vessel (FV) Dried yeast as an alternative to fresh yeast Dried yeast rehydration (principles)

  4. Dried yeast as an alternative to fresh yeast Preparation of a yeast cream in a YSV FV (500 hl) YSV (10 hl) 1) Add 5 hl of wort or sterile water at 23°C  3°C into YSV 2) Add 50 kg of dried yeast into YSV 3) 30 minutes rest, no agitation 4) Agitation (mixing or aeration) until all dried yeast is dispersed into liquid (approx. 5-10 minutes) 5) 30 minutes rest 6) Short agitation (approx. 1 minute) 7) Pump resultant yeast cream into FV in wort 8) Start of fermentation

  5. Dried yeast as an alternative to fresh yeast Preparation of a yeast cream in a YSV 1) Add 5 hl of wort or sterile water at 23°C  3°C into YSV 2) Add 50 kg of dried yeast into YSV 3) 30 minutes rest, no agitation 4) Agitation (mixing or aeration) until all dried yeast is dispersed into liquid (approx. 5-10 minutes) 5) 30 minutes rest 6) Short agitation (approx. 1 minute) 7) Pump resultant yeast cream into FV in wort 8) Start of fermentation Dried yeast (50 kg) FV (500 hl) YSV (10 hl)

  6. Dried yeast as an alternative to fresh yeast Preparation of a yeast cream in a YSV 30 min. FV (500 hl) YSV (10 hl) 1) Add 5 hl of wort or sterile water at 23°C  3°C into YSV 2) Add 50 kg of dried yeast into YSV 3) 30 minutes rest, no agitation 4) Agitation (mixing or aeration) until all dried yeast is dispersed into liquid (approx. 5-10 minutes) 5) 30 minutes rest 6) Short agitation (approx. 1 minute) 7) Pump resultant yeast cream into FV in wort 8) Start of fermentation

  7. Dried yeast as an alternative to fresh yeast Preparation of a yeast cream in a YSV 5-10 min. FV (500 hl) YSV (10 hl) 1) Add 5 hl of wort or sterile water at 23°C  3°C into YSV 2) Add 50 kg of dried yeast into YSV 3) 30 minutes rest, no agitation 4) Agitation (mixing or aeration) until all dried yeast is dispersed into liquid (approx. 5-10 minutes) 5) 30 minutes rest 6) Short agitation (approx. 1 minute) 7) Pump resultant yeast cream into FV in wort 8) Start of fermentation

  8. Dried yeast as an alternative to fresh yeast Preparation of a yeast cream in a YSV 30 min. FV (500 hl) YSV (10 hl) 1) Add 5 hl of wort or sterile water at 23°C  3°C into YSV 2) Add 50 kg of dried yeast into YSV 3) 30 minutes rest, no agitation 4) Agitation (mixing or aeration) until all dried yeast is dispersed into liquid (approx. 5-10 minutes) 5) 30 minutes rest 6) Short agitation (approx. 1 minute) 7) Pump resultant yeast cream into FV in wort 8) Start of fermentation

  9. Dried yeast as an alternative to fresh yeast Preparation of a yeast cream in a YSV 1 min. FV (500 hl) YSV (10 hl) 1) Add 5 hl of wort or sterile water at 23°C  3°C into YSV 2) Add 50 kg of dried yeast into YSV 3) 30 minutes rest, no agitation 4) Agitation (mixing or aeration) until all dried yeast is dispersed into liquid (approx. 5-10 minutes) 5) 30 minutes rest 6) Short agitation (approx. 1 minute) 7) Pump resultant yeast cream into FV in wort 8) Start of fermentation

  10. Dried yeast as an alternative to fresh yeast Preparation of a yeast cream in a YSV FV (500 hl) YSV (10 hl) 1) Add 5 hl of wort or sterile water at 23°C  3°C into YSV 2) Add 50 kg of dried yeast into YSV 3) 30 minutes rest, no agitation 4) Agitation (mixing or aeration) until all dried yeast is dispersed into liquid (approx. 5-10 minutes) 5) 30 minutes rest 6) Short agitation (approx. 1 minute) 7) Pump resultant yeast cream into FV in wort 8) Start of fermentation

  11. Dried yeast as an alternative to fresh yeast Preparation of a yeast cream in a YSV 1) Add 5 hl of wort or sterile water at 23°C  3°C into YSV 2) Add 50 kg of dried yeast into YSV 3) 30 minutes rest, no agitation 4) Agitation (mixing or aeration) until all dried yeast is dispersed into liquid (approx. 5-10 minutes) 5) 30 minutes rest 6) Short agitation (approx. 1 minute) 7) Pump resultant yeast cream into FV in wort 8) Start of fermentation YSV (10 hl)

  12. 1) Collect 100 hl of wort at 23  3°C into FV 2) Add 50 kg of dried yeast into FV 3) Stop wort collection for a minimum of 30 minutes to allow for dried yeast rehydration 4) Once rehydration is completed, collect remaining 400 hl of wort at 8°C into FV 5) Once the FV is filled, final temperature is then 11°C 6) Start of fermentation Dried yeast as an alternative to fresh yeast Direct pitching of yeast in FV Dried yeast (50 kg) Wort cooler

  13. Dried yeast as an alternative to fresh yeast Direct pitching of yeast in FV FV (500 hl) Wort cooler 1) Collect 100 hl of wort at 23  3°C into FV 2) Add 50 kg of dried yeast into FV 3) Stop wort collection for a minimum of 30 minutes to allow for dried yeast rehydration 4) Once rehydration is completed, collect remaining 400 hl of wort at 8°C into FV 5) Once the FV is filled, final temperature is then 11°C 6) Start of fermentation

  14. Dried yeast as an alternative to fresh yeast Direct pitching of yeast in FV FV (500 hl) Wort cooler 1) Collect 100 hl of wort at 23  3°C into FV 2) Add 50 kg of dried yeast into FV 3) Stop wort collection for a minimum of 30 minutes to allow for dried yeast rehydration 4) Once rehydration is completed, collect remaining 400 hl of wort at 8°C into FV 5) Once the FV is filled, final temperature is then 11°C 6) Start of fermentation

  15. Dried yeast as an alternative to fresh yeast Direct pitching of yeast in FV 1) Collect 100 hl of wort at 23  3°C into FV 2) Add 50 kg of dried yeast into FV 3) Stop wort collection for a minimum of 30 minutes to allow for dried yeast rehydration 4) Once rehydration is completed, collect remaining 400 hl of wort at 8°C into FV 5) Once the FV is filled, final temperature is then 11°C 6) Start of fermentation FV (500 hl) Wort cooler

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