​239. Experiences with new fermentation test-tubes—Standardized small scale fermentation from wort to bottle

​Yeast and Fermentation Session

Thomas Tyrell, Versuchs- und Lehranstalt für Brauerei, Berlin, Germany
Co-author(s): Steve Eglin, Technische University, Dresden, Germany; Rolf Exner, Eckert & Wellmann GmbH, Berlin, Germany; Roland Folz and Christoph Uhde, Versuchs- und Lehranstalt für Brauerei, Berlin, Germany
 
ABSTRACT: Testing of yeast properties is mainly done in so called EBC fermentation test tubes. There dimension allows, in comparison to other fermentations in laboratory scale, a relatively high liquid column with only 2 L of volume. This simulates a certain sedimentation height and static pressure to the yeast. These dimensions come closer to a real fermentation then fermentations in other laboratory equipment. Nevertheless the well-established EBC test tubes have their limitations in further oxygen free processing of the fermented beer and test fermentations under higher CO2 concentrations. Additionally the handling of these relatively fragile tubes is not very practical. For that reason at VLB Berlin new fermentation test tubes have been developed and were presented at the last EBC Conference in Glasgow in 2011. This poster presents standardized methods for yeast propagation before and after beer handling (filtration and oxygen free bottling) in fermentation trials and gives an overview of possible applications.
 
Thomas Tyrell apprenticed as a brewer and maltster at the Pott’s Brauerei in Oelde, Germany, from 1991 to 1994. After his apprenticeship, from 1994 to 2001 he gained working experience in different breweries, including Saxer Brewing Company (Portland, OR), Wettringer Brauhaus (Wettringen, Germany), Weißbräu Brauhaus (Cologne, Germany), and Magister Cervecerías Artesanales (La Coruña, Spain). Studying in Berlin at the Technical University he received a Diplom Ingenieur degree in brewing science (2001–2006) (diploma thesis at Cervecería Polar, Caracas Venezuela). Since early 2007 he has been at VLB, and since 2008 part of the VLB Department of Brewing and Beverage Science & Applications. At VLB he is responsible for research/consulting projects. In addition coordination of the institute’s activities for Iberoamerica are part of his responsibilities.

VIEW PRESENTATION 239 

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