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Best practice

There is a clear, albeit niche opportunity for active dried brewer's yeast. Top of the list of best practices are those actions that are geared to achieving and maintaining viability such as (i) cold storage and use within the ‘best before' date, (ii) not storing part-opened packs and (iii) rehydrating to the letter of the manufacturer's instructions. As with wet yeast fermentations, managing viable yeast pitching rate is a given and should be matched with wort gravity. The contribution of dissolved oxygen in wort is of interest, as on the face of it, aerobically fed-batch grown yeast has no immediate requirement for oxygen. However, any dissolved oxygen will be consumed once the yeast population initiates division and thereby may compensate for lower pitching rates than are desirable.

Consequences of failure

The primary consequence of failure in not applying best practice to the use of ADY is inconsistency. This should not be reconfigured as a virtue, as consistent processes deliver consistent products, a quality that the vast majority of beer consumers expect. Fermentations that are too fast or too slow (or incomplete) result in unpalatable and unbalanced beers, which commercially can be ‘career threatening'!

 
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