Focus on new plants: Bischofshof Brewery, Regensburg New yeast propagation improves fermentation process and beer clarification
Regular propagation of fresh yeast together with an adequate oxygen supply is now regarded as the most important prerequisite for an active yeast of high fermentative ability, with all the positive effects this has on beer quality and the production process. Christian Gresser of Regensburg has now planned and built a propagation plant in a two-tank configuration having a gross tank volume of 162 hl, installed in Bischofshof Brewery in Regensburg/Germany. All yeast for the production of bottom-fermented beer can be produced in the two propagation tanks running in parallel; pitching is normally carried out only with freshly propagated yeast.
A special aeration nozzle built into the conical tip periodically aerates the cylindroconical tank which has no fixed internals (Fig.
....
Select offer and read on
6 print issues