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DISPOSAL OF EXCESS BREWER'S YEAST BY RECYCLING TO THE BREWHOUSE
Author(s) -
HernandezPinerua J. R.,
Lewis M. J.
Publication year - 1975
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1975.tb03710.x
Subject(s) - brewing , mashing , yeast , flavour , chemistry , slurry , food science , pulp and paper industry , waste management , raw material , fermentation , environmental science , biochemistry , environmental engineering , engineering , organic chemistry
Waste streams high in B.O.D. are produced by the brewing process itself. These wastes are wholesome but unwanted materials that were once part of or were in intimate contact with the brewing milieu. They are not inherently foreign to the process or the product, and disposal could be accomplished by recycling to the process. We have studied the effect on brewing processes and beer flavour of recycling waste yeast slurry to the mash mixer. Beer flavour is essentially unaffected by recycling, and of the brewhouse processes only lautering is slowed at higher recycle rates. Extract (up to 1% of the total) and soluble nitrogen can be recovered from the recycled yeast, but is strongly influenced by temperature during yeast storage and mashing. Worts made with recycled yeast tend to ferment more rapidly than normal worts and tend to have a lower end gravity.