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.