|
|
 |
 |
 |
|
 |
|
|
|
|
|
|
|
| |
Directions for use
Dry yeast requires rehydration prior to pitching into fermentation. Two methods of rehydration are possible depending on the brewery plant available:
| |
a) |
Direct pitching to fermentation vessel
Run a proportion of the wort into the fermenting vessel to achieve an elevated temperature (23C ± 3C for Saflager and 27 ± 3C for Safbrew and Safale). Sprinkle yeast onto the surface of the wort and agitate to fully suspend the yeast. After 15 to 30 minutes, resume wort run down to achieve the desired start of fermentation temperature.
| | |
b) |
Use of yeast tank
This is the preferred method. Make up a slurry using either sterile brewing liquor or wort in a stirred vessel (e.g. a yeast pitching tank). Run sufficient liquor (10:1 ratio or above) to cover the agitator fully and mix to a cream at the recommended temperature (23C ± 3C for Saflager and 27 ± 3C for Safbrew and Safale). Agitate slowly to suspend yeast and allow to stand for 15 to 30 minutes. Agitate for a further 30 minutes and pitch as normal to wort flow to fermenting vessel
|
Yeast cell counts at pitching can be easily controlled using dry yeast. Use the following simulation to establish dry yeast pitching rates in multi-brew fermentation vessels. It is important to note that dry lager yeast being so-called generation 0 yeast, it requires a minimum pitching temperature of 11C when pitching at recommended usage rates (80 g/hl to 120 g/hl).
Calculate the amount of dry yeast required in your process
|
|
|
