Yeast management - The balance between fermentation efficiency and beer quality

Many contemporary brewing procedures require that increasing care must be devoted to yeast handling and management procedures. This study considers three such procedures: Fermentation performance of ale and lager yeast strains in 15° and 20° Plato wort. The results indicate that the lager strain exhibited superior performance to the ale strain after repeated pitching, especially in the very high gravity wort. Effects of high gravity brewing and acid washing on the condition of brewer's yeast. Provided all the accepted protocols for acid washing of yeast are obeyed, yeast harvested from very high gravity fermentations (20° P) can be effectively acid washed. Fermentation performance and beer quality employing centrifuged yeast. Failure to control the centrifuge temperature will have negative effects on the quality and stability of both yeast and beer. Les nouvelles techniques brassicoles necessitent une manipulation precise de la levure. Les performances en fermentation de souches de levures de biere de fermentation basse et haute a 15 et 20° Plato sont etudiees. Les souches de fermentation basse sont plus efficaces en fermentation. L'effet du brassage a haute densite et du lavage acide sur la levure de brasserie est observe. L'etude de l'efficacite fermentaire et la qualite de la biere lors de l'utilisation de levure centrifugee permet de connaitre l'effet de la temperature de centrifugation sur la stabilite de la levure et de la biere.