Dried yeast as an alternative to fresh yeast

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Dried yeast as an alternative to fresh yeast
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Dried yeast rehydration (principles)
Rehydration procedure
110
100
90
of initial viability
80
70
60
50
23C ? 3C
0
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Dried yeast rehydration (principles)
Dried yeast as an alternative to fresh yeast

• Preparation of a yeast cream
• in a yeast storage vessel (YSV)
• or in a special dried yeast rehydrator
• Direct pitching in fermentation vessel (FV)

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Dried yeast as an alternative to fresh yeast
Preparation of a yeast cream in a YSV
FV
(500 hl) YSV (10 hl)
1) Add 5 hl of wort or sterile water at 23C ?
3C into YSV 2) Add 50 kg of dried yeast into
YSV 3) 30 minutes rest, no agitation 4)
Agitation (mixing or aeration) until all dried
yeast is dispersed into liquid (approx. 5-10
minutes) 5) 30 minutes rest 6) Short agitation
(approx. 1 minute) 7) Pump resultant yeast cream
into FV in wort 8) Start of fermentation
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Dried yeast as an alternative to fresh yeast
Preparation of a yeast cream in a YSV
1) Add 5 hl of wort or sterile water at 23C ?
3C into YSV 2) Add 50 kg of dried yeast into
YSV 3) 30 minutes rest, no agitation 4)
Agitation (mixing or aeration) until all dried
yeast is dispersed into liquid (approx. 5-10
minutes) 5) 30 minutes rest 6) Short agitation
(approx. 1 minute) 7) Pump resultant yeast cream
into FV in wort 8) Start of fermentation
Dried yeast (50 kg)
FV (500 hl) YSV (10 hl)
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Dried yeast as an alternative to fresh yeast
Preparation of a yeast cream in a YSV
30 min. FV
(500 hl) YSV (10 hl)
1) Add 5 hl of wort or sterile water at 23C ?
3C into YSV 2) Add 50 kg of dried yeast into
YSV 3) 30 minutes rest, no agitation 4)
Agitation (mixing or aeration) until all dried
yeast is dispersed into liquid (approx. 5-10
minutes) 5) 30 minutes rest 6) Short agitation
(approx. 1 minute) 7) Pump resultant yeast cream
into FV in wort 8) Start of fermentation
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Dried yeast as an alternative to fresh yeast
Preparation of a yeast cream in a YSV
5-10 min. FV
(500 hl) YSV (10 hl)
1) Add 5 hl of wort or sterile water at 23C ?
3C into YSV 2) Add 50 kg of dried yeast into
YSV 3) 30 minutes rest, no agitation 4)
Agitation (mixing or aeration) until all dried
yeast is dispersed into liquid (approx. 5-10
minutes) 5) 30 minutes rest 6) Short agitation
(approx. 1 minute) 7) Pump resultant yeast cream
into FV in wort 8) Start of fermentation
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Dried yeast as an alternative to fresh yeast
Preparation of a yeast cream in a YSV
30 min.
FV (500 hl) YSV (10 hl)

1) Add 5 hl of wort or sterile water at 23C ?
3C into YSV 2) Add 50 kg of dried yeast into
YSV 3) 30 minutes rest, no agitation 4)
Agitation (mixing or aeration) until all dried
yeast is dispersed into liquid (approx. 5-10
minutes) 5) 30 minutes rest 6) Short agitation
(approx. 1 minute) 7) Pump resultant yeast cream
into FV in wort 8) Start of fermentation
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Dried yeast as an alternative to fresh yeast
Preparation of a yeast cream in a YSV
1 min. FV
(500 hl) YSV (10 hl)
1) Add 5 hl of wort or sterile water at 23C ?
3C into YSV 2) Add 50 kg of dried yeast into
YSV 3) 30 minutes rest, no agitation 4)
Agitation (mixing or aeration) until all dried
yeast is dispersed into liquid (approx. 5-10
minutes) 5) 30 minutes rest 6) Short agitation
(approx. 1 minute) 7) Pump resultant yeast cream
into FV in wort 8) Start of fermentation
10
Dried yeast as an alternative to fresh yeast
Preparation of a yeast cream in a YSV
FV
(500 hl) YSV (10 hl)
1) Add 5 hl of wort or sterile water at 23C ?
3C into YSV 2) Add 50 kg of dried yeast into
YSV 3) 30 minutes rest, no agitation 4)
Agitation (mixing or aeration) until all dried
yeast is dispersed into liquid (approx. 5-10
minutes) 5) 30 minutes rest 6) Short agitation
(approx. 1 minute) 7) Pump resultant yeast cream
into FV in wort 8) Start of fermentation
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Dried yeast as an alternative to fresh yeast
Preparation of a yeast cream in a YSV
1) Add 5 hl of wort or sterile water at 23C ?
3C into YSV 2) Add 50 kg of dried yeast into
YSV 3) 30 minutes rest, no agitation 4)
Agitation (mixing or aeration) until all dried
yeast is dispersed into liquid (approx. 5-10
minutes) 5) 30 minutes rest 6) Short agitation
(approx. 1 minute) 7) Pump resultant yeast cream
into FV in wort 8) Start of fermentation
YSV (10 hl)
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Dried yeast as an alternative to fresh yeast
Direct pitching of yeast in FV

• 1) Collect 100 hl of wort at 23 ? 3C into FV
• 2) Add 50 kg of dried yeast into FV
• 3) Stop wort collection for a minimum of 30
  minutes to allow for dried yeast rehydration
• 4) Once rehydration is completed, collect
  remaining 400 hl of wort at 8C into FV
• 5) Once the FV is filled, final temperature is
  then 11C
• 6) Start of fermentation

Dried yeast (50 kg)
Wort cooler

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Dried yeast as an alternative to fresh yeast
FV
(500 hl) Wort cooler
Direct pitching of yeast in FV

1) Collect 100 hl of wort at 23 ? 3C into FV 2)
Add 50 kg of dried yeast into FV 3) Stop wort
collection for a minimum of 30 minutes to allow
for dried yeast rehydration 4) Once rehydration
is completed, collect remaining 400 hl of wort at
8C into FV 5) Once the FV is filled, final
temperature is then 11C 6) Start of fermentation
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Dried yeast as an alternative to fresh yeast
FV
(500 hl) Wort cooler
Direct pitching of yeast in FV

1) Collect 100 hl of wort at 23 ? 3C into FV 2)
Add 50 kg of dried yeast into FV 3) Stop wort
collection for a minimum of 30 minutes to allow
for dried yeast rehydration 4) Once rehydration
is completed, collect remaining 400 hl of wort at
8C into FV 5) Once the FV is filled, final
temperature is then 11C 6) Start of fermentation
15
Dried yeast as an alternative to fresh yeast
Direct pitching of yeast in FV
1) Collect 100 hl of wort at 23 ? 3C into FV 2)
Add 50 kg of dried yeast into FV 3) Stop wort
collection for a minimum of 30 minutes to allow
for dried yeast rehydration 4) Once rehydration
is completed, collect remaining 400 hl of wort at
8C into FV 5) Once the FV is filled, final
temperature is then 11C 6) Start of fermentation
FV (500 hl)
Wort cooler