Hello! In our brewery we have been used yeast from previous fermentations with good fermentations and with out off flavors. Time weeks we decided to start with a fresh yeast pack (500 grams of SafAle S-04, and once rehydrated, used in a 500 liters fermenter) because in our laboratory we detected low viability of the yeast cells.
The "fresh" yeast and their following generations started with good performance and very well attenuation, better than previous culture yeasts. However, at the generation number 5, we detected low cell counting and low viability of the yeast, so we could not continue to re-use them because there were not guarantees for their good quality to be reused. We don't understand what could have happened to cause that they can not achieve the enough nor viability or counting cells throught the sucesive generations. (We are working without changes in our CIP and sanitizations procedures, as we have be usually worked without issues).
Regards,
SERGIO
Argentina
The "fresh" yeast and their following generations started with good performance and very well attenuation, better than previous culture yeasts. However, at the generation number 5, we detected low cell counting and low viability of the yeast, so we could not continue to re-use them because there were not guarantees for their good quality to be reused. We don't understand what could have happened to cause that they can not achieve the enough nor viability or counting cells throught the sucesive generations. (We are working without changes in our CIP and sanitizations procedures, as we have be usually worked without issues).
Regards,
SERGIO
Argentina
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