Kvasny Prum. 1988; 34(7): 193-197 | DOI: 10.18832/kp1988029

Treatment of waste yeasts and rest beer. II. Results from plant-scale expriments.Peer-reviewed article

P. ŤOPKA, J. VOBORSKÝ

Conditions of the yeast preservation before their separation on filter press and the beer recycling into hot hopped wort are described. From the results obtained on the plant scale the authors recommend the maximum yeast preservation for 2 days at the temperatures below 2 °C. The autolysis and yeast contamination can be limited under these conditions. The filtration of waste yeasts from storage tanks can be made in a mixture with excessive yeasts from fermenting cellar in the ratio 1 to 1 or with the addition of kieselguhr in the quantity of 1500 - 2500 g.m^-3. Up to 5% of rest beer being added to hot hopped wort no significant analytical or sensorial differences in final beer were detected. With respect to keep the quality of the final beer no more than 2,5 % of the rest beer would be recycled.
(In Czech, English summary only)

Keywords: waste yeats, storage, beer, wort, separation, filtration

Published: July 1, 1988