Yeast management, encompassing yeast propagation, addition, and control of harvested yeast, is crucial during beer production as it profoundly influences taste and quality. Implementing a defined yeast management is essential, yet the process is far from straightforward.
Image Credit: Hamilton Process Analytics
This article discusses the challenges and solutions to optimizing yeast management using sensor technology.
Challenges
- Counting cells manually is expensive and time-consuming.
- Foam formation during sampling makes volume determination difficult.
- The yeast tank may not be homogeneous.
- Results are not 100% reproducible due to operator variation.
The Solution
Continuous in-line monitoring of viable yeast cells, using Hamilton’s Incyte Arc viable cell density sensor, helps control the key processes in a fermentation cellar. This device will improve product consistency and reduce time and financial losses.
Image Credit: Hamilton Process Analytics
Advantages
- The quality of propagation yeast is reproducible.
- Finding the ideal time for yeast addition is easy.
- The fermentation processes are reproducible – attributable to the optimal dosage of viable cells.
- Optimum yeast harvest saves time and cost.
Image Credit: Hamilton Process Analytics
How Kulmbacher Brewery uses Hamilton's Incyte Arc Sensor
Video Credit: Hamilton Process Analytics
This information has been sourced, reviewed and adapted from materials provided by Hamilton Process Analytics.
For more information on this source, please visit Hamilton Process Analytics.