One of the most vital areas in the fermenting cellar is yeast management. Our aim is to keep conditions ideal for the yeast from the time it is propagated through fermentation to the storage phase. This is essential for a stable fermentation process and a consistently top-grade beer. Yeast vitality is the top-priority factor during propagation.
The level determines when sterile aeration is performed, our intelligent measuring technology calculating how much oxygen is required and using a high-precision metering function to meter the gas in proportion to the prevailing cell density. This allows even very high cell concentrations to be created quickly, exhibiting excellent properties.
With its optimised yeast propagation Tuchenhagen Brewery Systems offers a system that guarantees constant quality of the pitching yeast. Overageing and mutations of the yeast have an adverse effect on the fermentation process. Any of these phenomena can be avoided by a propagation of pitching yeast at regular intervals. In addition, the use of new propagations reduces the risk of contamination due to repeated yeast pitching. Tuchenhagen Brewery Systems offers a method that ensures that the yeast is in growth (logphase) during the entire propagation process. Yeast propagated under these conditions provides high stability in taste and froth. The reproducible quality guarantees a true pleasure in beer consumption.
Characteristics:
- Vigorous, actively fermenting yeast
- No additional wort sterilisation
- Little equipment required
- Optimal aeration
- Circulation loop
- Sterile air station with candle filter and product trap
- In-line alcohol measurement
Customer advantages:
- High and constant beer quality
- Gain of essential nutrients
- Minimisation of space and costs
- Reduced formation of foam
- Optimal homogenisation, easy cleaning in-place
- Highest microbiological process safety
- Determination of the optimal point of time for initiating further propagation steps