All yeast cells have a limited lifespan and the way to quantify its lifespan is by measuring the number of divisions. When a yeast sample moves towards the end of its lifespan, the time needed for cell division increases tremendously and a brewer can end up with a slow or hindered fermentation. Performing effective yeast management is not only necessary in the brewing process, but crucial.
It is not uncommon for breweries to experience an infection, especially those that lack proper equipment and processes. Thus, performing a proper lab work will enable one to detect an infection while the yeast cells are still in its initial stages, before it affects your beer quality. This will enable one to take necessary corrective actions so that no drinker will experience the difference in beer quality. Therefore, it is really essential to set up a proper process and method for constant yeast monitoring … Read More . . .