TAHammerton
Grandmaster Brewer
I am looking for any advice on yeast management for a 10 barrel system. The brewer has delegated the task to me as I have more experience handling and re-using yeast (in a home brewing environment).
On our 1 barrel system I am basically using homebrew techniques using glass mason jars and cooled boiled water to rinse the yeast. This has worked very well and we have been harvesting nice clean yeast for re-pitching. However things are going to be different when we start brewing on the 10 barrel system early next year. We hope to manage 3 strains of yeast primarily - Cal Ale, London Ale and a Belgian strain. The current plan is to store the yeast in 2.5 gallon Corny kegs and inject the yeast with co2 pressure into the conicals. The part I am unsure about is how best to select and collect the good yeast when transferring from one metal container to another. Should I keep the washing step using glass containers to visually sort the yeast, or is it best to reduce contact to minimize possibility of contamination but pitch proportionally more non-yeast and non-viable yeast?
Any advice welcome.
On our 1 barrel system I am basically using homebrew techniques using glass mason jars and cooled boiled water to rinse the yeast. This has worked very well and we have been harvesting nice clean yeast for re-pitching. However things are going to be different when we start brewing on the 10 barrel system early next year. We hope to manage 3 strains of yeast primarily - Cal Ale, London Ale and a Belgian strain. The current plan is to store the yeast in 2.5 gallon Corny kegs and inject the yeast with co2 pressure into the conicals. The part I am unsure about is how best to select and collect the good yeast when transferring from one metal container to another. Should I keep the washing step using glass containers to visually sort the yeast, or is it best to reduce contact to minimize possibility of contamination but pitch proportionally more non-yeast and non-viable yeast?
Any advice welcome.