Assimilation technology as a basis for optimum yeast management
Yeast management in a brewery comprises the processes of yeast culturing in the laboratory, yeast propagation, transfer to the plant, and working with cropped yeast. Working with cropped yeast encompasses the time of yeast harvest, yeast handling proper after harvesting, storage and re-pitching. However, yeast propagation is the core of a yeast management system. In this article, the authors report on ten years’ experience in commercial operations with assimilation technology.
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