The yeast cake at the bottom of a conical fermenter can rise in temperature. But two crucial factors are temperature and time. Yeast under beer is fairly stable, and most brewers agree that the best place to store yeast is under beer. When fermentation is complete, yeast cells flocculate to the bottom of the fermenter. Yeast is a living organism and is most happy and healthy when feeding on wort sugars. The problem for most brewers, then, is not whether to reuse yeast but how to store it and keep it healthy for future brewing sessions. The low alcohol level in beer prevents the yeast from dying, as yeast does in wine production. We can do this because yeast is still alive and healthy after most beer fermentations.
The fact that we can take a byproduct of beer production – yeast – save it, and reuse it in successive fermentations is quite unique. It actually is not as difficult as some believe, and there are techniques that brewers can use to significantly lengthen the life span of their yeast. Most brewery fermentations are carried out with reused yeast, but the question of how to store and maintain it frustrates even the most skilled brewers. Production» Quality Controlposted May 14th, 2014 by Stan Hieronymus » Production » Quality Control » Keeping your yeast healthy longer Keeping your yeast healthy longer
Featured Expert Topic: Beverage Ingredients.
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