Yeast management - why and how
A constant supply of recently propagated yeast of uniform consistency and quality is key to maintaining quality in the modern brewing process.
Yeast is produced through a process known as propagation. In its generic sense, propagation simply refers to breeding or multiplying but, in a brewing context, its meaning is much more specific. Here, propagation is the creation of large quantities of yeast culture ready for the fermentation process and, more specifically still, the production of yeast from a single culture rather than a selection of different cultures.
In modern breweries, the accepted best practice is to propagate fresh yeast every max. 10 fermenting cycles. Any and all of these can affect the yeast and, ultimately, the quality of the beer.
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