Yeast, Propagation, Storage, Drying, Rehydration, Trehalose
Those who read home brewing books from 20 years ago are told a lot about the poor quality of dry yeast products. That has completely changed with today’s dry yeast products.
This lecture explain the approach in producing dry yeast, the inherent difficulties of the drying process, and presents the advantages of dry yeast over liquid yeast.
Lecture developed by
Tobias Fischborn was appointed as research scientist for Lallemand Inc. in March 1998. He holds now the position of R&D Manager - Brewing at Lallemand and is also responsible for quality control and quality assurance of all brewing yeasts. He graduated from the Technical University Munich/Weihenstephan in 1993, where he obtained an engineering degree in brewing and beverage technology. He continued studying for a PhD in brewing which he finished in 1997. Prior to his studies in Weihenstephan he worked as a brewer at Brewery Ph. & C. Andres in Kirn, Germany.Read more
Better experience on tablet or higher screen size.
Need guidance? Leave a message and we'll get back to you.
What are yeast? How are yeasts being classified? What are the essential properties of brewing yeasts? How do t...
Centrifuges are becoming more affordable, even to the smaller craft brewers. This lecture reviews the theory b...
This is the third and final installment of a three part "Speaker Series". Here Matt Brynildson, Brewmaster at...