Green Beer Separation and Green Beer Clarification with Addition of Yeast / Tank Bottoms

The high cell count of 65 – 75 million yeast cells/ml in the main fermentation is not desired in subsequent storage. Traditionally, green beer is clarified by sedimentation of the yeast and other turbid substances. The beer is then transferred with as little yeast and sediment as possible. To obtain a controlled, rapid secondary fermentation and maturing of the beer in storage, it is appropriate to transfer with a defined number of living yeast cells. This can be achieved by using a separator. The yeast is fed into a collecting tank or the beer recovery process and the green beer is separated.

Advantages

  • Defined secondary fermentation
  • Reduction of the risk of yeast autolysis during fermentation and storage
  • Harvest of the most active component of the yeast, which can be optimally employed as a starter
  • Accelerated reduction of the diacetyl by dosing of Krausen
  • Reduced employment of the filter
  • Simple integration in existing lines
  • Fully automatic operation
  • Due to the modern desludging mechanism, the yeast is discharged in a very compact form (20-25 percent DS)
  • Better sale of the surplus yeast due to high DS content
  • Reduction of beer losses

Green beer clarification with addition of yeast / tank bottoms

The optimum process for beer recovery is the addition of the surplus yeast and the tank bottoms in a separator during the clarification of the green beer. The advantages of the consistent product quality achieved with green beer clarification are added to the economy of simultaneous beer recovery.

Advantages

  • Maturing and stabilization can be carried out with a defined yeast cell count (or virtually without)
  • Longer storage of the yeast before beer recovery is avoided, beer is recovered directly from the fresh yeast, yeast autolysis is prevented
  • The separator only has to be rated for one capacity
  • No further installations are necessary for beer recovery 
  • The recovered beer remains in the same batch 
  • High DS of the recovered yeast. If necessary, diluting water and not beer is  disposed of with the yeast