BrauKon VitaSius

Hygienic yeast degassing for vital yeast

Due to the high contentsof alcohol and carbon dioxide that exist in the fermentation process, the yeast crop loses a great deal of vitality. These unfavorable conditions for yeast cells are often maintained in the yeast storage tank and thus lead to a very slow recovery and weak initial fermentation when adding further doses.

Brewers have always known that high yeast vitality has a positive effect on the development of flavor and fermentation time of beer. Until now, this has been mostly realized through what is called “yeast washing” with the use of a yeast sieve. This labor-intensive process often poses a hygienic risk for the beer.

Hygienically safe vitalization of the yeast crop

BrauKon VitaSius releases the carbon dioxide from yeast in a hygienically safe and gentle manner during harvesting. Degassing takes place inline and is fully integrated in the pipe cleaning process. Through the large sight glass, the degassing process and the yeast crop are directly visible. BrauKon VitaSius is completely integrated in the CIP system of the yeast crop pipe and therefore requires no further manual cleaning.

Hygienic, safe vitalization of the yeast crop

BrauKon VitaSius

All facts at a glance

  • Benefits

    Benefits

    • Consistent high vitality of yeast
    • Increased fermentation onset speeds and shorter fermentation time
    • Microbiological safety via hygienic design
    • Increase in the percentage of living cells after storage
    • Fresh, pleasant, consistent beer flavor
    • Degassing of carbon dioxide, which is poisonous for yeast cells
    • Simple, fully automatic inline cleaning
    • Reduction of pitching quantity possible
  • Procedure

    Procedure

    Before degassing, sterile air is gently applied to the yeast flow and directed in a thin film to the central pipe via an inlet distributor. The yeast surface expands and relaxes thus producing carbon dioxide which is then carried away by the sterile air via an exhaust air pipe. To avoid excessive aeration of the yeast, a mixing nozzle is deliberately not used for this process. A frequency-controlled pump then transfers the degassed yeast to the yeast cellar.

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Benefits

  • Consistent high vitality of yeast
  • Increased fermentation onset speeds and shorter fermentation time
  • Microbiological safety via hygienic design
  • Increase in the percentage of living cells after storage
  • Fresh, pleasant, consistent beer flavor
  • Degassing of carbon dioxide, which is poisonous for yeast cells
  • Simple, fully automatic inline cleaning
  • Reduction of pitching quantity possible

Procedure

Before degassing, sterile air is gently applied to the yeast flow and directed in a thin film to the central pipe via an inlet distributor. The yeast surface expands and relaxes thus producing carbon dioxide which is then carried away by the sterile air via an exhaust air pipe. To avoid excessive aeration of the yeast, a mixing nozzle is deliberately not used for this process. A frequency-controlled pump then transfers the degassed yeast to the yeast cellar.

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