The principle that must be followed in the recovery and storage of beer yeast is 'timely removal, low temperature preservation, short-term storage, single strain preservation', why yeast recycling?
In China, due to the inconvenience of obtaining yeast, the total yeast is not much and relatively expensive, and if liquid yeast is to be used, the cost is even higher.
Therefore, yeast recycling has become an effective way to reduce costs. Is it difficult to recycle yeast?
In fact, as long as you pay attention to a few key points, recycling yeast can have a high success rate and is not troublesome.
Foreign players have been on the road for years. If you want to control the brewing budget, yeast recovery can be tried, and it is recommended to be parallel to yeast expansion. Preparation in advance (Yeast bottling or a few days before the barrel): Boil 2-3 L of water, continuously boil 10-
15 minutes, this step is to remove oxygen from water.
Cool the boiled water and store it in a transparent jar. Preparation 4-
Small glass jars the size of 6 Pickles cans, it is recommended to buy new ones directly. Wash and dry for later use. End of bottling or over the barrel (Start preparing for yeast recovery)
: Leave the yeast residue that has been bottled or passed through the barrel in the main fermentation barrel. Be careful not to pollute it. Please cover it before starting the operation.
At this time, the sediment in the fermentation barrel includes the settled yeast and the hot and cold slag in the original wort (trub).
Our aim at this time is to separate the healthy yeast with active force from the hot and cold slag.
Pour cold water prepared for boiling and cooling a few days ago into the fermenter.
Cover the upper cover and shake carefully to evenly mix cold water with sediment (Be careful not to break the glass fermentation barrel! )Standing 10-20 minutes (
This is to make healthy yeast suspended in water, and hot and cold slag will sink to the bottom because of its heavy specific gravity)
Carefully pour most of the turbid liquid into the sterilized large glass jar, and pay attention to leaving the sediment at the bottom of the main fermentation barrel, and do not pour it over. Repeat shaking and let it stand for another 10-20 minutes (Let a small amount of followed sediment separate again)
Take out your disinfected small glass Pickles jar.
Pour the turbid liquid into the large glass jar in batches for 4-
In 6 small pickles cans, also be careful not to pour sediment. Almost ready, hold on!
Be careful to pour 'full' the whole pickles jar, and try not to leave any air at the top.
This is the same as boiling water. When yeast goes to sleep, try not to let it touch the air.
Quickly cover the upper cover, write down the total yeast category and date with a marker, and throw it into the refrigerator. Done! ! !
Check the next day: take out the small pickles jar that you have been ice for a day. At this time, the turbid liquid has become clear, and there will be a layer of yeast on the bottom. This sinking pad is the yeast baby that enters dormancy.
The reason for entering the dormancy period is: there is no sugar to let yeast be food. The temperature in the refrigerator is low. There is no oxygen in the water. You made it! In the future, use this yeast to sink the pad (Yeast cake)
Start to do yeast expansion, expand it to enough yeast population, and then you can make wine!
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