Dried yeast as an alternative to fresh yeast

Dried yeast rehydration (principles) 23°C  3°C Rehydration procedure 90% 60% 50% 0% 80% 100% 70% 110% % of initial viability

Dried yeast rehydration (principles) Preparation of a yeast creamPreparation of a yeast cream –in a yeast storage vessel (YSV) –or in a special dried yeast rehydrator Direct pitching in fermentation vessel (FV)Direct pitching in fermentation vessel (FV) Dried yeast as an alternative to fresh yeast

FV (500 hl) YSV (10 hl) 1) Add 5 hl of wort or sterile water at 23°C  3°C into YSV 2) Add 50 kg of dried yeast into YSV 3) 30 minutes rest, no agitation 4) Agitation (mixing or aeration) until all dried yeast is dispersed into liquid (approx minutes) 5) 30 minutes rest 6) Short agitation (approx. 1 minute) 7) Pump resultant yeast cream into FV in wort 8) Start of fermentation Dried yeast as an alternative to fresh yeast Preparation of a yeast cream in a YSV

Dried yeast (50 kg) FV (500 hl) YSV (10 hl) 1) Add 5 hl of wort or sterile water at 23°C  3°C into YSV 2) Add 50 kg of dried yeast into YSV 3) 30 minutes rest, no agitation 4) Agitation (mixing or aeration) until all dried yeast is dispersed into liquid (approx minutes) 5) 30 minutes rest 6) Short agitation (approx. 1 minute) 7) Pump resultant yeast cream into FV in wort 8) Start of fermentation Dried yeast as an alternative to fresh yeast Preparation of a yeast cream in a YSV

30 min. FV (500 hl) YSV (10 hl) 1) Add 5 hl of wort or sterile water at 23°C  3°C into YSV 2) Add 50 kg of dried yeast into YSV 3) 30 minutes rest, no agitation 4) Agitation (mixing or aeration) until all dried yeast is dispersed into liquid (approx minutes) 5) 30 minutes rest 6) Short agitation (approx. 1 minute) 7) Pump resultant yeast cream into FV in wort 8) Start of fermentation Dried yeast as an alternative to fresh yeast Preparation of a yeast cream in a YSV

5-10 min. FV (500 hl) YSV (10 hl) 1) Add 5 hl of wort or sterile water at 23°C  3°C into YSV 2) Add 50 kg of dried yeast into YSV 3) 30 minutes rest, no agitation 4) Agitation (mixing or aeration) until all dried yeast is dispersed into liquid (approx minutes) 5) 30 minutes rest 6) Short agitation (approx. 1 minute) 7) Pump resultant yeast cream into FV in wort 8) Start of fermentation Dried yeast as an alternative to fresh yeast Preparation of a yeast cream in a YSV

30 min. FV (500 hl) YSV (10 hl) 1) Add 5 hl of wort or sterile water at 23°C  3°C into YSV 2) Add 50 kg of dried yeast into YSV 3) 30 minutes rest, no agitation 4) Agitation (mixing or aeration) until all dried yeast is dispersed into liquid (approx minutes) 5) 30 minutes rest 6) Short agitation (approx. 1 minute) 7) Pump resultant yeast cream into FV in wort 8) Start of fermentation Dried yeast as an alternative to fresh yeast Preparation of a yeast cream in a YSV

1 min. FV (500 hl) YSV (10 hl) 1) Add 5 hl of wort or sterile water at 23°C  3°C into YSV 2) Add 50 kg of dried yeast into YSV 3) 30 minutes rest, no agitation 4) Agitation (mixing or aeration) until all dried yeast is dispersed into liquid (approx minutes) 5) 30 minutes rest 6) Short agitation (approx. 1 minute) 7) Pump resultant yeast cream into FV in wort 8) Start of fermentation Dried yeast as an alternative to fresh yeast Preparation of a yeast cream in a YSV

FV (500 hl) YSV (10 hl) 1) Add 5 hl of wort or sterile water at 23°C  3°C into YSV 2) Add 50 kg of dried yeast into YSV 3) 30 minutes rest, no agitation 4) Agitation (mixing or aeration) until all dried yeast is dispersed into liquid (approx minutes) 5) 30 minutes rest 6) Short agitation (approx. 1 minute) 7) Pump resultant yeast cream into FV in wort 8) Start of fermentation Dried yeast as an alternative to fresh yeast Preparation of a yeast cream in a YSV

YSV (10 hl) 1) Add 5 hl of wort or sterile water at 23°C  3°C into YSV 2) Add 50 kg of dried yeast into YSV 3) 30 minutes rest, no agitation 4) Agitation (mixing or aeration) until all dried yeast is dispersed into liquid (approx minutes) 5) 30 minutes rest 6) Short agitation (approx. 1 minute) 7) Pump resultant yeast cream into FV in wort 8) Start of fermentation Dried yeast as an alternative to fresh yeast Preparation of a yeast cream in a YSV

1) Collect 100 hl of wort at 23  3°C into FV 2) Add 50 kg of dried yeast into FV 3) Stop wort collection for a minimum of 30 minutes to allow for dried yeast rehydration 4) Once rehydration is completed, collect remaining 400 hl of wort at 8°C into FV 5) Once the FV is filled, final temperature is then 11°C 6) Start of fermentation Dried yeast (50 kg) Wort cooler Dried yeast as an alternative to fresh yeast Direct pitching of yeast in FV

1) Collect 100 hl of wort at 23  3°C into FV 2) Add 50 kg of dried yeast into FV 3) Stop wort collection for a minimum of 30 minutes to allow for dried yeast rehydration 4) Once rehydration is completed, collect remaining 400 hl of wort at 8°C into FV 5) Once the FV is filled, final temperature is then 11°C 6) Start of fermentation FV (500 hl) Wort cooler Dried yeast as an alternative to fresh yeast Direct pitching of yeast in FV

1) Collect 100 hl of wort at 23  3°C into FV 2) Add 50 kg of dried yeast into FV 3) Stop wort collection for a minimum of 30 minutes to allow for dried yeast rehydration 4) Once rehydration is completed, collect remaining 400 hl of wort at 8°C into FV 5) Once the FV is filled, final temperature is then 11°C 6) Start of fermentation FV (500 hl) Wort cooler Dried yeast as an alternative to fresh yeast Direct pitching of yeast in FV

Wort cooler 1) Collect 100 hl of wort at 23  3°C into FV 2) Add 50 kg of dried yeast into FV 3) Stop wort collection for a minimum of 30 minutes to allow for dried yeast rehydration 4) Once rehydration is completed, collect remaining 400 hl of wort at 8°C into FV 5) Once the FV is filled, final temperature is then 11°C 6) Start of fermentation FV (500 hl) Dried yeast as an alternative to fresh yeast Direct pitching of yeast in FV