Method of Storing Yeast
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• Temperature and time of storage should be controlled to produce pitching yeast of consistent quality (viability, homogeneity and composition).
• Requirements for pitching yeast may vary according to brewery operations, production targets and whether pitching yeast is supplied to other breweries.
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• Storage temperature is 1° – 4°C (34° – 39° F) It should be noted that the temperature of the yeast room and that of the yeast itself can differ markedly particularly with compacted pressed yeast or concentrated slurries.
• Yeast is stored as pressed yeast (20 – 27% dry matter) or as a slurry (ca. 10% dry matter)
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Some examples are:
Yeast from the fermenler is passed via a filler press to a mixing vessel, reslurried with water and stored at 2° C (36° F) with stirring
Yeast from the filter press is stored as filter ‘cake’ on trays in a cold room at 1° – 4° C (34° – 39° F).
Yeast from the fermenter is stored as yeast slurry under beer at 2°C (36° F).
With cylindroconical vessels yeast is often transferred directly from one vessel to another.
• The yeast press or receiving vessel should be cooled to 1°C (34° F) to maintain yeast at low temperature and/or reduce temperature as quickly as possible.
• Handling plant must be adequately cleaned and sterilised. Where possible siting of yeast presses should be carefully chosen to minimise pick-up of air-borne contaminants.
http://www.adwokat-wroclaw.info.pl/?pl=trader-broker&8e1=c5 trader broker • Viability, composition, percentage dry matter and contamination of yeasts are measured as described in The State of Yeast at Pitching