How to yeast when you brewing beer in your brewery

How to yeast

Fermentation is a necessary process during beer brewing, and adding yeast is an important step of fermentation, through it, you will see that the beer is in the Adaptive, Attenuative, or Conditioning phase of activity.
Then how to add yeast?

OK, there are several steps as below:
1. Pitch the yeast. Pour the rehydrated yeast solution into the fermentation bucket.

2. Add cooled wort. Pour the cooled wort into the fermentation bucket "aggressively," so that it splashes and churns in the bucket. This action adds the oxygen yeast need for growth. Although, It is not necessary to remove the hops in this step.

3. Store the fermentor. Put the lid tightly on the fermentor and carry it to a secure location where it will be undisturbed for two weeks. Choose a location that has a stable temperature of 65-70 °F (18-21 °C). As soon as you have finished moving it, insert the airlock.

4. Leave it alone! After about 24 hours, the airlock will be bubbling steadily, the exciting evidence of fermentation.

5. Clean Up. Now is the time to wash out your brewpot and other equipment. Only use mild unscented detergents, or the cleaners recommended in Chapter 2, and rinse well.

Edit by Amy Chen
Sales manager
Email :brew@cnbrewery.com
Web：www.brewerybeerequipment.com

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