Also, not all beer yeast can be reused. Some special yeast selected by the brewer will change with the growth of the offspring, such as the flocculation characteristics of the yeast strain. If the yeast is used for too many generations, it will become easy to flocculate. Because some yeast strains change faster than others, most breweries will not continue to reuse yeast indefinitely.
Modern industrial beer brewers reuse yeast for many fermentations, usually up to 40 or 50 batches. They do this because they can vigorously ferment many times. Also, purchasing enough yeast for commercial-scale fermentation is too costly.
Reuse of yeast is nothing new, it is a common practice in industrial breweries. But, craft breweries rarely do this, and for good reason. First, the brewing scale of craft breweries is small, so the cost of yeast is usually not too high. Second, craft breweries usually do not brew as frequently as commercial operations. Reusing yeast requires storing it, which can be difficult and can damage the health of the yeast. Also, craft breweries usually produce very different beers and must different yeast strains. But, industrial breweries brew the same style of beer.
Advantages of reusing yeast
Get more yeast style
Lower the cost
Get better fermentation effect
Disadvantages of reusing yeast
Contamination
Yeast health
The preservation of reusing yeast
During the fermentation process, the phenomenon of yeast strain variation is:
- With the increase of algebra, the yeast becomes more and more flocculent, and the fermentation becomes slower and more incomplete;
- Deterioration of beer maturity;
- The yeast recovery is not good;
- Beer tastes getting drier;
- The fermentation intensity becomes worse;
- Yeast strength becomes worse;
- After the yeast settles, it becomes soup-like;
- The fermentation phenomenon is abnormal;
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