Brewing Beer: Fermentation Yeasts - Lager Yeast Management скачать в хорошем качестве

Brewing Beer: Fermentation Yeasts - Lager Yeast Management

Brewmasters from Weihenstephaner and Sierra Nevada Breweries share their pro-tips on pitching, temperatures, and yeast care. My Kit (affiliate links): Crowdcast Live Streaming Platform: https://bit.ly/3JCevV6 Descipt-Editing Software: https://bit.ly/3h8iXhX Transcript: (AI-Generated) we have the 34 70, this is the common one for lager peers, and we have used propagator to use propagate and our brewery one used pitching tank and two yeast cropping tanks. So we have to we try to exchange the yeast or take new cells from the university every few months, and then start from the very beginning. So from a small cost per Colton to a bigger vessel, and then just propagate it very properly. We control it. We measured viability, we measured yeast cells. We measured cells. And when it's enough for us from experience, when we know this is the best taste for us, then we pitch the yeast and then we crop it. We crop it normally eight to 10 times depending on the Bruce kettle or in the season, of course, but not long. I think it takes some generations to have the best power of the east. So maybe the generation five, then it's adopted to the word and it has more power. And. Faster in fermentation, but still with good results. But when it comes to generation 10, this goes down that sales going up, you need more yeast to have the same fermentation speed and fermentation vessels. So that's why we control that every time, every week we measure our yeast and control that because this is key. This is the best and important worker in the brewery is the yeast. So they are living cells and we handle them with care because that is key. I know it's not so easy if you have a chest the option to take dry is if you're a homebrewer, but then I can, as I said, it's, the adoption is very important. So one of the most common things homebrewers are doing, they put the dry. Directly into the defined from the bag and two different manta cost. This is the instruction, but I would suggest to take something from the mash or something from the first word. Okay. It's higher in in in sugar, but you can dilute it with with water and then put the yeast inside at the temperature when you want to pitch the yeast. So the yeast is jumping into this sugar. It's getting a little bit that opted to the words, knows the sugar, says hello and everything else. And then you can. You can pitch a liquid yeast, which is a little bit more, not so shocked if it's going into the cold word with hops, because hops is always not so good for four years. And that's why I would suggest that. And we are doing that more or less with our yeast in the propagator, just give fresh word at the temperature. We want to pitch it, let it adapt to the birds, to the sugar. They should know each other. It's in every brewery, it's a little bit different, the content of the sugars and everything else. And that's why when the yeast is feeling good and they used to will do good work. And it's also a point of temperature. It's a point of pressure. It's a point of oxygen when you will give to the east propagation. And this is a big science, and I think it's still not finished to. Deep dive deeper into this thing. W we'll just simplify the question besides your hypervisor. You brew at your brewery, advanced the founder. Anything that doesn't use lager yeast besides the hypervisor, we have two years, we have a heavy vice and yeast and a lager used for our loggers and they are different. They are different in a pH optimum temperature, optimum, and also they're producing different side products. So what we want in a, in the heavier wise, for example, Easter and all this banana fruity things, eyes-on, we'll ask the Tet and everything else we wanted in the heat-wise, but we don't want it in. And you can do a lot of things wrong in a logger or with a log of units. And you also have these side products you don't want to have typically in a lager, but this is also a point of equipment because a lot of people don't have this equipment or a lot of breweries. That's why. Yeah, we have it. That's the point when we come to spooning, for example, or to tank size or tank vertical or horizontal tanks. And this is also a big influence on the yeast and all the side products they are producing. Chapters: 0:00 Introduction 0:48 Yeast propagation 2:26 Homebrewer Lager Yeast Handling 4:25 Weihenstephaners Main Two Yeasts 5:20 How Weihenstephaner uses Spunding 5:59 Brew a Lager without Lager Yeast 6:38 Yeast's lower temperature limits 7:37 Ferment within the yeasts healthy range 8:00 Hefeweizen Yeast Low-Pressure Fermentation 9:36 Balanced Beer - Weihenstephanen's Priority 10:24 No Diacetyl or Esters 10:45 Low-Pressure Fermentation 11:19 When to start Spunding 13:19 Begin Bunging at the End of Fermentation