Tiantai yeast propagation and storage system

Tiantai beer brewing equipment company provide beer yeast propagation and storage system. Include Carr's tank, Hansen yeast culture vessel, Yeast Propagation Tank, Yeast storage tank, CIP tank for cleaning.
How to ensure proper yeast health and conditions throughout fermentation and maturation, the main points are as below:

Start with Enough Healthy Yeast Cells
The first step is to make sure you pitch enough healthy yeast cells into your wort up front. Beer generally requires a much higher yeast cell count than beverages like wine or mead. There are three main factors driving how much yeast to use: The age/viability of your yeast, the size and gravity of the beer and the size of your yeast starter.

Consider first the age and condition of the yeast you are using. While dry yeast can safely be stored at room temperature for two years or more, liquid yeast is much more fragile with many packages falling below 50% viability within 6 months of packaging. Typical liquid yeast packages have about 100 billion cells when packaged, but most beers require a higher pitch rate, so a starter is needed for most liquid yeasts. Dry yeasts, being more robust, can often be used by just hydrating.
beer brewing equipment, Tiantai company, beer yeast propagation and storage system, Carr's tank, Hansen yeast culture vessel, Yeast Propagation Tank, Yeast storage tank

beer brewing equipment, Tiantai company, beer yeast propagation and storage system, Carr's tank, Hansen yeast culture vessel, Yeast Propagation Tank, Yeast storage tank

Aerate Your Wort
Adding oxygen to your wort is very important up front. When you boiled your wort, you also forced a lot of the oxygen out of it, but yeast need oxygen up front during the early growth phase to reproduce.

Maintain Proper Fermentation Temperature
Before you pitch your yeast, you first need to bring the wort down from boiling to an acceptable fermentation temperature. If you pitch your yeast into wort that is too hot or too cold you risk shocking the yeast and killing off a portion of your carefully prepared yeast cells.
Ideally you want your wort to be within 5 degrees of the starter temperature to avoid shocking the yeast.

Next you need to maintain a good fermentation temperature for the length of fermentation and aging.
Ideally you would like to be able to raise the temperature a few degrees later in fermentation to allow for a diacetyl rest, and later perform a cold crash to help clear your beer more quickly.

Finally you need to allow adequate time for the beer to mature. A number of important changes happen late in the fermentation process, and proper maturation will result in a beer that tastes better and is more stable in the long run.

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Emily Gong

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