Recycling of beer yeast

Beer yeast recycling equipment and emissions are beer manufacturers daily production issues, beer equipment for recycling and the points for attention during the discharge of yeast, help you save money on beer production cost. 1, yeast and recycle and emissions: the timing of the yeast recycling more critical, before we start recycling yeast is at the end of diacetyl reduction, mortality is higher, but found that yeast in 7 - mostly Around 8%, adverse to the next round of fermentation will, then we through repeated experiments, comparison, track, and the yeast were found 4 - can sealing Five days most of the yeast has been sinking to the bottom of the cone, diacetyl reduction involved only a small amount of suspended in liquid, the recovery of yeast, basic will not what influence on diacetyl reduction, and recycling yeast mortality rate dropped to 2 - too 3%. The preparing work before recycling is very important also, must first put the yeast temporary tank with 80 ℃ hot water scrub clean, then cooled to 7 - 8 ℃, and maintains a certain amount of aseptic air, suddenly decompression in order to prevent the yeast cell wall broken, from the cone can recycling yeast, should try to take the white parts, middle recovery after slow cooling to 4 ℃ or so and arrange another time to use, must not exceed 36 hours in yeast can save time. 2, when wine down to 0 ℃, often emissions even yeast, otherwise due to the higher temperature on the conical bottom, yeast autolysis, on the one hand, yeast smell itself, on the other hand release after autolyzed amino acids into beer, will produce more rough bitterness and astringency. In addition, a protein produced by yeast autolysis in the acidic conditions of beer, especially in the high temperature sterilization easy precipitation precipitation formation, undermining the beer colloid stability. So, storage wine yeast emissions work should not be ignored, in the late summer to pay attention to. 3, the influence of the yeast for beer taste, taste the pure taste, should not have beer yeast but if high fermentation and wine storage temperature, fermentation is not strong, yeast addition amount, aging, yeast can cause yeast autolysis, the finished beer flavor of different level with yeast. So at the bottom of the tank full 24 hours to timely discharge cold dead yeast and protein coagulum, cool diacetyl reduction after meet the process requirements in a timely manner, timely opening at the bottom of the tank cold, prevent yeast autolysis. 4, all in all, in the process of beer brewing, yeast plays an decisive role in the flavor of wine, only the correct use and management of yeast is good, can produce a good beer. The previous: craft beer raw materials: next article why have beer bubble