How to go about performing yeast management
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 and tracking.
The easiest part of yeast management is yeast tracking. As long as you have a proper yeast tracking system, you will stand a higher chance in ensuring that you do your yeast data management. Do up a checklist so that you will have a more comprehensive record of your yeast’s data.
The data that one should take note of includes: the amount of yeast was pitched, visual observations, taste observations, cell count, etc. Managing data will ensure that you maintain a certain level of quality for every batch of beer brewed.
When you go about performing yeast harvesting, you want to avoid harvesting too early, as these yeast may not have fully offset the beer. If you harvest too late, you can get a non-flocculentresult that stays in suspension too long, which will make clarification much more difficult. Therefore, always harvest the yeast in the center of the cone, as well as in the timeframe.
Next, it is crucial to reorder the yeast from the stock at least once every six months, depending on the strain of yeast used and your brewing frequency. The time to perform yeast reordering also depends on the number of times your yeast has undergone acid washing, and it also depends on its contamination level.
To produce a better beer quality, you want to avoid pitching your yeast by the standard weight or volume count. This is more inaccurate than it seems. If your slurry is thin, it would be difficult to tell what percentage of the slurry is yeast and what percentage is trub. The best way to go about pitching your yeast is to always take a cell count.
Checking Yeast Viability
Lastly, to ensure that you pitch correctly, you have to check the viability of your yeast.