Steinecker yeast management
Yeast management

    Optimum yeast management is the basis for optimum beer quality

    For high productivity and product quality in the brewery

    Numerous production steps in the brewing process are affected by the yeast management or, in turn, affect it. A steadily high beer quality and a high brewery productivity greatly depend on the optimum handling of yeast.

    The Steinecker yeast management provides the brewer with a comprehensive process from the pure yeast culture in the laboratory to the disposal of excessive yeast or spent yeast.

    At a glance

    • Yeast propagation systems for the production of highly vital yeast strains − Continuous or batch operations in a one-tank process
    • Two- or three-tank processes are also possible if required by the customer
    • Use of a fully automatic process with a high hygiene standard
    Brochure Steinecker yeast management
    0.62 MB, .pdf

    Task of yeast management

    • Supply of biologically safe and vital culture yeast
    • Pure yeast culture from laboratory scale all the way up to a Carlsberg flask
    • Propagation from a Carlsberg flask to the adding quantity in the propagation system

    Stages of propagation

    • Lag phase: Activation of the metabolism at low multiplication but fast intake of oxygen
    • Log phase: High metabolism and fast intake of oxygen at maximum and constant growth rate
    • Stationary phase: Beginning of fermentation and end of the growth rate
    • Decreasing phase: Higher cell death rate than cell renewal rate
    Stages of propagation
    • Yeast cropping, storage and yeast addition
    • Vitalisation of crop yeast
    Yeast cellar
    • Beer recovery from yeast
    • Yeast drying
    Yeast cellar
    • Economic disposal of excessive yeast and waste yeast
    Yeast cellar

    Yeast storage – how can the high yeast quality be maintained?

    Vitalisation of crop yeast

    • The crop yeast is degraded by the pressure in the fermenting tank and the CO2 content.
    • CO2 is forced out via the aeration device and the yeast vitalised.

    Activation of the prepared yeast

    • Before pitching it, the yeast can be activated by systematic aeration.
    • This will increase the metabolism, the yeast will become more vital, and fermentation is quicker.
    Yeast storage

    Benefits at a glance

    Guaranteed beer quality

    The Steinecker yeast management ensures a consistently vital yeast in the brewing process and thereby ensures the constantly high beer quality at maximum productivity.

    Simple line concept

    The straightforward line concept in the yeast cellar ensures reliable operation of the propagation system.

    High process reliability

    The flexible monitoring of the vitalisation and activation of the yeast with an external yeast aeration system supports a high-performance fermenting process.

    Fully automatic processes

    The system is designed for fully automatic operation and integrates all cleaning and sterilisation steps.

    Influencing factors

    Influencing factors of yeast management

    How can we help you?

    Additional information
    Do you have any questions?
    The Krones group nearby you
    Sales network
    Come and visit us

    Selected references