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  • jacketed cone question

    Does anyone have experience using fermenters without the jacket in the cone? How long can you store yeast under the beer in this situation without yeast autolysis, stressed yeast or off flavors? Any pro's and con's would help.

    Thanks
    Zach Henry
    St. Elias Brewing company
    Soldotna, AK
    www.steliasbrewingco.com

  • #2
    Yeast post fermentation lives longer if it is kept cold and as close to 32 as possible. This is somewhat strain dependent. If the yeast is up around 40deg F, your yeast will lose viability quickly.

    Best way to find out is to take the temperature of a yeast sample from the cone when the beer is at the process cooling temp. setpoint.

    If the tank has good insulation, the cone may not need a jacket to hold a low temp. Also, you must factor in the environmental temps. If the tank sits in an area with a seasonal swing (summer & winter temps greatly differ) then during the warmer months yeast storage may be very limited.

    Good Luck,
    B

    PS: I wouldnt go more than a week even if there were jackets in the cone. It is a good practice to get yeast off soon after fermentation ends and cooling begins.
    Last edited by zbrew2k; 04-07-2005, 03:01 PM.

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    • #3
      Don't store yeast in the cone unless you are really forced to, even in vessels with good cone cooling. Yeast is a poor conductor of heat. One brewery I worked at had measured temperatures up to 29 deg C in the centre of the cone, even though teh rest of the beer was at 2 deg C.

      The yeast autolyses, causing off flavours and haze problems in the beer, and rapid reduction of viability. Get off as soon as possible and keep stirred and cooled, or press it out and keep it cool as a yeast cake.

      Cheers
      dick

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      • #4
        Within the cone the yeast can have temperature zones with a tank that has a glycol jacket on the cone. Research has found the yeast in the very center of the cone on a CCT can be 4-5 C higher in temperature. It turns out that yeast have good insulation properties which is why most brewers will get the yeast out of the CCT and store it in a jacketed pitching brink with an agitator if being used for future brews. That being said I would try to avoid storing yeast in the cone, especially a non-jacketed cone for extended periods of time. It's very difficult (if not impossible) to know what your temps might be, thus effecting overall yeast health and future perfomance.
        Mike Jordan
        Brewmaster
        Boxing Cat Brewery
        Shanghai, P.R. China
        michael@boxingcatbrewery.com

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        • #5
          But if you must, due perhaps to logistics or no budget, wrap the cone with good refrig.-quality insulation. At least this will buy you more time and/or improve the yeast health for what time it is there.

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