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 while our intelligent measuring technology calculates how much oxygen is required 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 optimized yeast management, GEA Brewery Systems offers the YEAST-STAR™ 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 propagating the pitching yeast at regular intervals. New propagation batches are reducing the risk of contamination.
GEA Brewery Systems offers a method that ensures that the yeast is growing in its log-phase during the entire propagation process. Yeast propagated under these conditions provides high stability in taste and froth. The reproducible quality guarantees the true pleasure of beer consumption.
Characteristics:
• Vigorous, actively fermenting yeast
• No additional wort sterilization
• 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
• Minimization of space and costs
• Reduced formation of foam
• Optimal homogenization, easy cleaning in-place
• Highest microbiological process safety
• Determination of the optimal point of time for initiating further propagation steps