We believe strongly that we can and must do something different.
Our aim is to make your ideas come true.
Brewery Setup Blog
Why should brewers propagate their own yeast?
- Sep 07, 2019
- helen
- 7998
- yeast fermentation
Why should brewers propagate their own yeast?
Without healthy yeast, proper beer cannot be made. The availability of numerous commercially produced yeast strains in pitchable quantities(along with turnkey brewing systems) has been the driving force behind the success of the pub brewing industry. However, for small specialty breweries that package, maintaining healthy yeast requires a greater investment. Historically, breweries that purchase yeast slurries from outside sources often”inherit the sins” of the previous owner. If a specialty brewer is committed to long-term success, there is no reason why yeast needs cannot be met with in hours propagation.
How often should yeast be propagated?
In order to minimize the effects of contamination and yeast mutation, most lager brewers repropagate a fresh culture after three to ten fermentations, or “generations”.
Some brewers re-propagate for every batch. Modern cellar practices cause added stress to yeast, and using fresh, vigorous yeast allows for predictable fermentations. Breweries using unique top-cropping strains such as Bavarian weiss-bier cultures in tall, closed vessels might also find benefit in continuous propagation.
Other brewers(particularly top fermentation brewers)may have been continually re-pitching the same yeast culture batch to batch for hundreds or possibly thousands of generations with no apparent change in fermentation performance. The decision on how often to introduce a new propagation into the plant depends on the strain(ale yeast is typically more robust), fermentation performance, yeast-handling practice, flavor and aroma characteristics, changes in flocculation, attenuation, plant design, bacterial or wild yeast contamination, and the brewer’s philosophy.
Miya
Without healthy yeast, proper beer cannot be made. The availability of numerous commercially produced yeast strains in pitchable quantities(along with turnkey brewing systems) has been the driving force behind the success of the pub brewing industry. However, for small specialty breweries that package, maintaining healthy yeast requires a greater investment. Historically, breweries that purchase yeast slurries from outside sources often”inherit the sins” of the previous owner. If a specialty brewer is committed to long-term success, there is no reason why yeast needs cannot be met with in hours propagation.
How often should yeast be propagated?
In order to minimize the effects of contamination and yeast mutation, most lager brewers repropagate a fresh culture after three to ten fermentations, or “generations”.
Some brewers re-propagate for every batch. Modern cellar practices cause added stress to yeast, and using fresh, vigorous yeast allows for predictable fermentations. Breweries using unique top-cropping strains such as Bavarian weiss-bier cultures in tall, closed vessels might also find benefit in continuous propagation.
Other brewers(particularly top fermentation brewers)may have been continually re-pitching the same yeast culture batch to batch for hundreds or possibly thousands of generations with no apparent change in fermentation performance. The decision on how often to introduce a new propagation into the plant depends on the strain(ale yeast is typically more robust), fermentation performance, yeast-handling practice, flavor and aroma characteristics, changes in flocculation, attenuation, plant design, bacterial or wild yeast contamination, and the brewer’s philosophy.
Miya
Previous News & Artical
The unique brewing technological characteristics of black beer
Do something for your dream.
Start from selection
Location
CN Jinan- 2668
Jichang Rd.
Email Us
Call Center
24/7 Support
+86 531 88161066
Request A Quote