Hi all.... I'm seeking some advice or insight into yeast harvesting practices regarding our lager & saison strains. We are a 7 bbl brewery with two 7 bbl conical fermentors and one 15 bbl. We've only been open for about a 7 months and are still trying to dial in our yeast management practices and select house strains.
Our Saison strain is a blend of French/ Belgian farmhouse strains from Inland Island, a start up yeast company out of Denver and our lager strain is Bohemian Pilsner from WL. Neither Flocculate very well, med/low, so I pretty much transfer to a brite tank rotating the racking as much as possible before it turns to slurry and by then, the pressure from transferring usually causes everything to settle and I have harvest easily. What I'm concerned about is the yeast health in CO2 environments and, for our Saison, we are trying to dry hop it so can't wait to transfer.
any insight? thanks!
Chris Marchio
Asst. Brewer
Fiction Beer Co.
Our Saison strain is a blend of French/ Belgian farmhouse strains from Inland Island, a start up yeast company out of Denver and our lager strain is Bohemian Pilsner from WL. Neither Flocculate very well, med/low, so I pretty much transfer to a brite tank rotating the racking as much as possible before it turns to slurry and by then, the pressure from transferring usually causes everything to settle and I have harvest easily. What I'm concerned about is the yeast health in CO2 environments and, for our Saison, we are trying to dry hop it so can't wait to transfer.
any insight? thanks!
Chris Marchio
Asst. Brewer
Fiction Beer Co.
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