The fermentation of wort is important for every brewery. It does not help to brew the best wort when the yeast is not clean.
Unfortunately, liquid yeast can only be transported for a short time without cooling and produces excess pressure in closed tanks.
It is therefore necessary to obtain yeast in another form:
1) DRY YEAST:
Advantage: simple to transport, simple to liquefy
Disadvantage: sometimes very expensive, high quantity of dead cells, not ideal solution
2) YEAST STRAIN (yeast propagation):
Advantage: properly done certainly high quality, maximum flexibility, low-priced, yeast strain easy to transport
Disadvantage: requires experience in the propagation, time-consuming, laboratory is recommended (high costs)
3) PRESSED YEAST, SYSTEM SALM
Advantage: relatively easy to transport (cooling box), simple to liquefy, high cell activity, can be used for further propagation
Disadvantage: lots of work to dehydrate, maximum transportation time without additional cooling 16 hours therefore delivery radius limited
4) SALM YEASTMASTER YEAST PROPAGATION PLANT
How does it work: The SALM YEASTMASTER consists of a wort container and a propagator. Both tanks are 100 mm PU-foam insulated and equipped with electronically controlled jacket cooling. Furthermore these containers are connected to a remote heating system via a pipe system. This remote heating system is needed to sterilize the wort after adding it to the system. The tank which is used for the growing process is hermetically closed. From time to time a certain amount of sterilized and cold wort is added to the growing tank.
On request this plant can also be connected to a bigger propagation tank to reach higher capacities. For 20 years these yeast propagation plants have been in operation with many SALM breweries, on average only twice a year a new yeast culture has to be started.