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.
- Shortened fermentation time and constantly high vitality of the yeast
- Microbiological safety due to hygienic design
- Increase in the proportion of living cells after storage
- Fresh, pleasant and constant beer taste
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.