Yeast addition method commonly used in craft beer equipment

(1) Dry addition method Put an appropriate amount of cooled wort into the yeast inoculator, then wash and save the yeast sludge, pour off the upper part of the water, and add the required amount of yeast (0.6%~0.8%) to the inoculator Inside, make the wort and yeast mix evenly. Then use sterile compressed air to send the yeast into the fermenter and mix it with the wort to be fermented.

(2) Wet addition method In the yeast inoculator, add part of the wort at 10~15C, add the required amount of yeast, and keep the temperature for 10~12h, so that the yeast can fully restore its activity. After germination and reproduction, the yeast is pressed into the fermenter and fully mixed with cold wort using sterile compressed air.

(3) Segmentation method This method is mostly used when cultivating and expanding the first-generation seed yeast and when the supply of yeast at the production site is insufficient. The method is as follows: the whole amount of yeast is added to the breeding tank once, and the wort is added to the full amount. After 20-24 hours of breeding, it is divided into two tanks, and the wort is added to the full amount. The temperature of the wort added by the division method should be equal to or slightly higher than the temperature of the original alcoholic liquid, so as not to inhibit the activity of alcohol mother. In order to prevent bacterial contamination, the division time should be carried out after the yeast has reached a certain density [(5~10)X10% cells/mL]. Generally speaking, the wet addition method is more beneficial to shorten the yeast adaptation period at the beginning of fermentation than the dry addition method, so that the drunk mother can enter the logarithmic growth phase faster.

(4) Continuous addition method Ventilation and yeast addition can be carried out in one device (see Figure 5-17). In order for the yeast to be evenly distributed in the fermenter, the yeast should be added uniformly throughout the flow-in process. Yeast addition is most controlled by a variable frequency pump. Main control in production: the number of yeast cells expected to be achieved: the air volume per cubic centimeter.

The additional method refers to adding wort to the fermenter that has already started to ferment. Due to the entry of fresh wheat, the alcohol mother will be activated immediately, and the fermentation will proceed directly. Using the append method can save starting time.

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Commercial brewery fermenters in building