MBAA TQ https://doi.org/10.1094/TQ-58-2-0515-01 | VIEW ARTICLE
Jessie Smith. Saint Arnold Brewing Company, Houston, TX, U.S.A.
At Saint Arnold Brewing Company, there were tendencies of slow fermentation and underattenuation that were negatively impacting product quality. The objective of this study was to use existing data to investigate these trends. The goal was for the information to be used to make more informed pitching decisions, which would ideally improve yeast health. Some of the factor data had already been collected for years, while others were not and were compiled as part of this study. These include “pitch rate sample" pH, tank residency prior to harvest, number of pitches from a single batch, and the brand being pitched from. It was determined that high pH and high yeast residency times resulted in less successful fermentations. Additionally, multiple pitches from the same tank in quick succession had detrimental results. Pitching from a high-ABV brand to a lower ABV brand also had negative implications. Finally, the timing of harvesting and dry hopping was taken into account to improve yeast health. Using this information, new pitching guidelines were implemented to help improve the health of the yeast. These changes have resulted in more predictable and consistent fermentations.
Keywords: yeast health, pH, fermentation, underattenuation