Inline yeast pitching

Historically, yeast has been pitched into fermentation vessels based on mass or volume, and adjusted according to sample viability. This method may result in highly variable and unpredictable fermentation times, large batch-to-batch variation and inconsistent product quality. This is the experience of many breweries today. The key objectives for any brewery is maximising product throughput and making the most efficient use of fermentation vessels. This may be achieved in two ways, firstly reducing the end of fermentation (EOF) time by consistently achieving the correct target pitching rate concentration, and secondly, reducing process variability and improving consistency with regards to EOF times to aid in planning. This is where the Aber systems come in…