Beer brewing yeast recycling time and principle

Feb 11, 2017
helen

7998
conical fermenter

Beer brewing yeast recycling time and principle

Yeast recycle time:
(1) The middle of the primary fermentation, temperature at about 10 or 12℃
(2) Diacetyl finished reduction
(3) Temperature reduce to 5℃
(4) Temperature reduce to 0~1℃
The yeast should not be recycled after 7 days later, as the yeast stayed in beer for too long and its activity decline.

Harvesting yeast from fermenter notes:
At the later period of the fermentation, there generally will be about 0.19~0.24MPa pressure for the yeast paste. So the yeast should be discharged under pressure from the conical fermenter which will good for the yeast. If under the natural pressure, the yeast cell will be broken caused by the sudden fall pressure; besides, the sudden fall pressure will cause plenty of CO2 out and cause too much foam, it will change the yeast color from white to brownness.

The yeast with strongest vitality when the residual sugar lower to 3.6-3.8 plato or before the second temperature reduction.