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How to grow yeast in beer brewing?


How to grow yeast in beer brewing?

The ingredients of craft beer are actually very simple, only water, yeast, hops and malt, adding any more ingredients is not a craft beer. Craft beer also has its own aliases, such as "liquid bread" and "sugar beverage". The following is the selection of craft beer yeast ingredients and its function.


So what is brewer's yeast? 


istockphoto-505497934-612x612.jpg

Beer yeast refers to the yeast used for brewing beer. Most of them are different varieties of Saccharomyces cerevisiae. It is a typical top fermentation yeast commonly used in beer production. The bacteria have high vitamin and protein content, and can be used as edible,medicinal and feed yeast. The selection of yeast in Saccharomyces cerevisiae mainly depends on the three conditions of the degree of yeast fermentation, the precipitation effect of yeast and the fermentation temperature of yeast. 

yeast growing temperature affect the beer fermentation process

The degree of yeast fermentation directly affects the alcohol content of beer. Yeast with a high degree of fermentation consumes more sugar and has a relatively high alcohol content. The precipitation effect indicates the effect of the yeast clumping and precipitation. When brewing beer at home, if the effect of yeast precipitation is not good, you need to extend the storage time, lower the temperature and other methods to make the yeast sink as much as possible.

Yeast brewing and growing,how to use yeast in beer brewing and brewery.

There are two forms of yeast: dry yeast and liquid yeast; there are fewer types of dry yeast, generally Alley yeast, and almost no Lager dry yeast; liquid yeast is also called fresh yeast, and there are many types. The quality of beer fermentation depends on the yeast fermentation temperature and the state of the yeast. The state of yeast can be understood as the yeast is alive, and the brewer's yeast used for fermentation needs to be young, strong, and not contaminated by other bacteria, and the number should be large enough to complete the task.

yeast in beer brewing.jpg

The fascinating microscopic organism that is yeast provides a tremendous impact on beer and brewing. Yeast plays a key role in creating the distinctive aroma and flavor components that make up an impressive variety of beer styles. Without the metabolism of yeast cells, the traditional production of alcoholic beverages would not be possible. 


Yeasts are single-celled organisms with a nucleus that belong to the fungus kingdom. Unlike plant cells, yeast requires no sunlight, and the organism has been the catalyst used in baking and the creation of alcoholic beverages for thousands of years. During fermentation, the primary beer yeast species, known as Saccharomyces cerevisiae, produces energy for its cellular metabolism by converting certain sugars into carbon dioxide, alcohols and fermentation by-products. 


The fascinating microscopic organism that is yeast provides a tremendous impact on beer and brewing. Yeast plays a key role in creating the distinctive aroma and flavor components that make up an impressive variety of beer styles. Without the metabolism of yeast cells, the traditional production of alcoholic beverages would not be possible. 

yeast-beer brewing yeast-yeast propagation system.jpg

Yeasts are single-celled organisms with a nucleus that belong to the fungus kingdom. and which is unlike plant cells, yeast growing do not using sunlight, and the organism has been the catalyst used in baking and the creation of alcoholic beverages for thousands of years. During fermentation, the primary beer yeast species, known as Saccharomyces cerevisiae, produces energy for its cellular metabolism by converting certain sugars into carbon dioxide, alcohols and fermentation by-products. 


A good brewer's yeast strain should have the following three aspects:

1. The physiological characteristics of the strain should be ideal, such as good fermentation performance, fast reproduction speed, strong resistance to stress, and the finished beer has a mellow and refreshing flavor.

2. The strains are of high purity and cannot be mixed with bacteria and wild yeasts.

3. Yeast must be strong and vigorous in order to be able to ferment smoothly. This is exactly the state of yeast mentioned above.

yeast in beer fermentation.jpg

Usually, the use of yeast in the beer brewing process requires several steps. Firstly, the yeast powder is cultivated in a laboratory beaker, and then transferred to a jar, and the yeast is transferred through the sterilized carlrsberg flask.


Specialized yeast can be propagated and grown in the yeast expansion system. Usually a batch of yeast can be propagated for 6-7 generations, and the temperature of the system can be adjusted by the control system to make it a suitable environment for yeast growth. Yeast is affected by growth and reproduction, and its activity will decay after the 7-8 generations of yeast multiplies. At this time, it is necessary to use a recycling system to recover senescent yeast.

What temperature does yeast grow best?

The fascinating microscopic organism that is yeast provides a tremendous impact on beer and brewing. Yeast plays a key role in creating the distinctive aroma and flavor components that make up an impressive variety of beer styles. Without the metabolism of yeast cells, the traditional production of alcoholic beverages would not be possible. 


Yeasts are single-celled organisms with a nucleus that belong to the fungus kingdom. Unlike plant cells, yeast requires no sunlight, and the organism has been the catalyst used in baking and the creation of alcoholic beverages for thousands of years. During fermentation, the primary beer yeast species, known as Saccharomyces cerevisiae, produces energy for its cellular metabolism by converting certain sugars into carbon dioxide, alcohols and fermentation by-products. 

yeast propagation system.JPG

The fascinating microscopic organism that is yeast provides a tremendous impact on beer and brewing. Yeast plays a key role in creating the distinctive aroma and flavor components that make up an impressive variety of beer styles. Without the metabolism of yeast cells, the traditional production of alcoholic beverages would not be possible. 


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