Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > So how do "real" breweries keep their yeast fresh?
Reply
 
LinkBack Thread Tools
Old 07-25-2012, 03:24 PM   #1
DPBISME
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jul 2012
Location: Alexandria, VA
Posts: 992
Liked 68 Times on 56 Posts
Likes Given: 76

Default So how do "real" breweries keep their yeast fresh?

So we are told that we are not supposed to recast the same yeast over and over because the yeast loses viability and changes over successive generations.

How do Breweries and Yeast manufactures solve this problem...

I mean they still have to grow multiple generations; why does it not change on them?

Please "blind me with science"...

DPB

__________________
DPBISME is offline
 
Reply With Quote Quick reply to this message
Old 07-25-2012, 03:28 PM   #2
brycelarson
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Minneapolis, MN
Posts: 526
Liked 54 Times on 48 Posts
Likes Given: 17

Default

They grab yeast from the bottom of the fermenters, toss it under a microscope to look at cell count as well as the health of the yeast - then do the math from that and calculate how much to pitch. If it looks unhealthy or has cells going wrong then they order more.

__________________
brycelarson is online now
 
Reply With Quote Quick reply to this message
Old 07-25-2012, 03:34 PM   #3
Akavango
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Cork, Cork
Posts: 431
Liked 16 Times on 12 Posts
Likes Given: 8

Default

Not always, There is a brewery here in Cork, that use the same yeast over and over. The last time i asked it was on 184th generation.
I don't remember the details on how they keep it fresh. I'll ask the brewmaster next time I pop in for a beer.

__________________

4049L brewed since August 2011.

Akavango is offline
 
Reply With Quote Quick reply to this message
Old 07-25-2012, 03:46 PM   #4
caiafa
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Bucharest, Romania
Posts: 68
Liked 1 Times on 1 Posts

Default

pure culture in the freezer
acid wash when reusing yeast

when it stops performing as it should, start again from pure culture in the freezer

also reculturing from slants or similar doesn't give the yeast enough generations to mutate in a short period

__________________
caiafa is offline
 
Reply With Quote Quick reply to this message
Old 07-25-2012, 04:05 PM   #5
BraxtonBrewery
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Posts: 109
Liked 7 Times on 4 Posts
Likes Given: 7

Default

The brewery I work at re-pitches yeast up to 10 times before using a new batch. They just run off the trub and pitch it into a freshly cleaned/sanitized conical, before adding the freshly brewed beer.

__________________
Braxton Brewery

Primary:

Secondary:
Northern English Brown Ale

On Tap:
Simarillo Wheat 300
Simarillo Wheat 1010
Smokey The Bear (Smoked Vanilla Porter)
Apfelwein
Cream Ale
Amber Lager
BraxtonBrewery is offline
 
Reply With Quote Quick reply to this message
Old 07-25-2012, 04:17 PM   #6
Tenspeed
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Seattle, WA
Posts: 72
Liked 19 Times on 18 Posts
Likes Given: 13

Default

Seems to me caiafa has it.

That is the way we do it in bread baking. Freeze cultures that have the characteristics we want and if the current mother picks up characteristics we don't want we toss it and revive from the frozen line. A yeast culture will change over time but if you use it for the same purpose, using the same ingredients every time, it shouldn't change much past a certain point unless it gets infected with something.

If you want to keep a yeast strain at a relatively stable state, you need to feed it regularly and watch its activity cycles. The moment fermentation slows (not stops) you need to add more food, because at that point the other things in the culture start to gain ground. If you want to slow the growth of other things you have to refrigerate it.

There's also yeast washing, which seems like a more complicated and probably more certain way to maintain the exact strain you want.

__________________

Ten

#1: Empty
#2: EdWort's Apfelwein
Mr. Beer: Empty
Bottled: Cherry Apple Cider, Red Ale

Tenspeed is offline
 
Reply With Quote Quick reply to this message
Old 07-25-2012, 05:09 PM   #7
DPBISME
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jul 2012
Location: Alexandria, VA
Posts: 992
Liked 68 Times on 56 Posts
Likes Given: 76

Default

Quote:
Originally Posted by Akavango View Post
Not always, There is a brewery here in Cork, that use the same yeast over and over. The last time i asked it was on 184th generation.
I don't remember the details on how they keep it fresh. I'll ask the brewmaster next time I pop in for a beer.
Cork? as in across the pond Cork? Man!... what I wouldn't do to join you...

I have been to over three hundred (300) breweries in the US and not one in an other Englinsh speaking country...
__________________
DPBISME is offline
 
Reply With Quote Quick reply to this message
Old 07-25-2012, 05:10 PM   #8
DPBISME
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jul 2012
Location: Alexandria, VA
Posts: 992
Liked 68 Times on 56 Posts
Likes Given: 76

Default

Quote:
Originally Posted by caiafa View Post
pure culture in the freezer
acid wash when reusing yeast

when it stops performing as it should, start again from pure culture in the freezer

also reculturing from slants or similar doesn't give the yeast enough generations to mutate in a short period
I am off to reasearch "reculturing from slants"...

Thanks
__________________
DPBISME is offline
 
Reply With Quote Quick reply to this message
Old 07-25-2012, 05:28 PM   #9
beeber
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: SE PA, Pennsylvania
Posts: 427
Liked 7 Times on 7 Posts
Likes Given: 3

Default

A brewpub I frequent reuses their yeast for one to two years. They have a brewing cycle where they reuse yeast from yeast propagator batches, generally lower alcohol beers. They do not reuse the yeast from the stronger beers.

__________________
beeber is offline
 
Reply With Quote Quick reply to this message
Old 07-25-2012, 05:32 PM   #10
DPBISME
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jul 2012
Location: Alexandria, VA
Posts: 992
Liked 68 Times on 56 Posts
Likes Given: 76

Default

UPDATE:

Also: I searched the web for "yeast reculturing from slants" and there were a bunch of things to read and I read this one: http://www.realbeer.com/spencer/yeast-culturing.html

The only thing I have not found yet is why "slants... assure maintenance of the original generation" but I will continue to see if I can figure it out...

__________________
DPBISME is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
How to find the "Born On" date of White Labs Yeast? RonRock Fermentation & Yeast 13 01-10-2014 04:02 AM
"Real" Length of need to control temp????? hbhudy Fermentation & Yeast 4 09-21-2011 11:43 PM
"fermenation" vs "cleaning" fermentation temps KyleWolf Fermentation & Yeast 5 08-01-2011 09:08 PM
Is primary "conditioning" a "super" condition? Redpiper Fermentation & Yeast 3 08-25-2010 03:53 PM
Spring Valley "Brewer's Yeast": yeast nutrient? quaternio Fermentation & Yeast 2 11-29-2009 05:12 AM