The prerequisite for a repeatable beer quality is repeatable fermentation. Critical parameters for achieving this are uniform wort quality, pitching rate, aeration and pitching temperature.

Task

In batch processes, variations in the yeast consistency prevent uniform distribution of the pitched yeast over the whole of the brew. For subsequent aeration, more than the required amount of air or oxygen is often added, resulting in uncontrolled dissolution without adjustment to variations in the process parameters. The process is neither optimized nor repeatable.

Solution

The Pitching Line from GEA - a combination of yeast pitching and wort aeration units - is the consequence of our long years´ experience in the brewery industry. The line has stood the test in a multitude of applications and allows continuous, controlled yeast pitching from the first to the last hectolitre. Variations in the process parameters no longer affect the result.
Our pitching technology stands for quick fermentation start, uniform fermentation processes and hence repeatable product quality.

Yeast Pitching

The intelligent combination of frequency-controlled pump and controlled overflow valve allows the compensation of variations in yeast consistency and wort flow rate. The method we developed for the determination of the yeast cell count through differential turbidity measurement ensures accurate yeast pitching. Variations in the basic turbidity of the wort are compensated. A static mixer developed specially for this application provides proper mixing of the yeast/wort mixture.
As an alternative to differential turbidity measurement, the yeast volume can also be determined by a viable cell count.

Wort Aeration

Click here for information on wort aeration.