Aeration in fresh yeast propagation - too much of a good thing!
Issues relating to yeast oxygen requirement under conditions of fresh yeast and brewing yeast propagation in breweries are discussed, and realistic consumption levels derived.
In modern yeast management, economical sterile yeast propagation in pure culture yeast propagation plants is accorded high priority so that, if possible, every single brew can be pitched with fresh propagated yeast. Processes and equipment are offered which are primarily geared towards a maximum aeration rate and thus getting maximum oxygen transfer to the yeast [1 - 4]. But this is not the case!
Based on the evaluation of values quoted in the literature and on in-house model investigations, an estimate of oxygen and air required for optimal yeast propagation under brewery conditions is given below.
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