YEAST REPRODUCTION DURING FERMENTATION

Abstract

Numerous yeast strains were tested in skimming‐type laboratory fermentations under controlled conditions. The total amount of yeast recovered varied from 5 g. of pressed yeast per litre of wort to 20 g. per litre, depending on the strain used. As excessive yeast production is undesirable in a brewery, this character, which is stable in subculture, should be considered when selecting yeasts for brewery use. 1962 The Institute of Brewing & Distilling