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Acid iswash of yeast.
A weak acid is recommended to start with,like H3PO4(phosphoric acid).The yeast used should first be checked under the microscope
if it shows any signs of starvation i,e. prescence of large vacuoles in the yeast cell, abscence of glycogen,etc. If this is the case acid is not recommended.Healthy yeast cells may be washed with weak acids
but then they should be throughly washed with water at 1 degree C and stored over slow running water at this temp. in yeast tanks which could be open tanks.Yes,healthy viable yeast
could be and should be washed after each batch of fermented beer.This ensures their microbiological purity to some extent.
If somebody is using sulphuric acid the recommended strength of
the acid shouldbe 10%.In this concentration acid is added till the conc. of the yeast wash is equivalent to 2% H2SO4 solution.This helps in seperating the viable from the non-viable yeast.The viable settles down while the non-viable is run of with water.
if it shows any signs of starvation i,e. prescence of large vacuoles in the yeast cell, abscence of glycogen,etc. If this is the case acid is not recommended.Healthy yeast cells may be washed with weak acids
but then they should be throughly washed with water at 1 degree C and stored over slow running water at this temp. in yeast tanks which could be open tanks.Yes,healthy viable yeast
could be and should be washed after each batch of fermented beer.This ensures their microbiological purity to some extent.
If somebody is using sulphuric acid the recommended strength of
the acid shouldbe 10%.In this concentration acid is added till the conc. of the yeast wash is equivalent to 2% H2SO4 solution.This helps in seperating the viable from the non-viable yeast.The viable settles down while the non-viable is run of with water.