Management | yeastinc1

Yeast Management, QC & QA Products

Would you like to give yeast culturing a shot or perform your QC/QA tests in house? Check out our products listed below! Instructions for use can be found here.

PLATES/TUBES:

Nutrient Agar Slant: used for storage of purified yeast strains

Nutrient Agar Plate: used for the culturing of yeast and bacteria

UBA (Universal Beer Agar): a better media for culturing organisms adapted to a brewery environment, used for yeast and bacteria

UBA w/cycloheximide: the addition of cycloheximide inhibits yeast & mold growth, allowing other organisms to grow

MacConkey Agar: inhibits the growth of Gram-positive bacteria and selects for Gram-negative bacteria such as E. Coli

WLD (Wallerstein Differential Media): contains a bromocresol green indicator and in the presence of acid-secreting bacteria will lighten in color from blue to yellow or light green

LWYM (Lin's Wild Yeast Medium): detection of primarily saccharomyces wild yeast

LCSM (Lin's Cupric Sulfate Media): detection of primarily non-saccharomyces wild yeast

SDA (Schwartz Differential Agar): contains calcium carbonate which helps detect acid-producing bacteria, bromocresol green to differentiate colony characteristics by color, and cycloheximide to inhibit yeast and mold growth

HLP (Hsu's Lactobacillus-Pediococcus Medium): used for the selective detection of Lactic acid (Lactobacillus & Pediococcus) bacteria

LAB EQUIPMENT:

Sterile Plate Spreader

Sterile Swabs

Innoculation Loop

Alcohol Lamp

Notes:

1) Contact us for pricing, we can help you determine what you need. 10% discounts for bulk orders!

2) Most plates are made when order is placed to ensure the highest quality possible.

3) All plates are 100 mm in diameter & additional information can be found on the Culturing Instructions page.

4) Wholesale pricing available to homebrew supply shops, contact us for details.

What's new? Check out our new products page for all your yeast management and QA/QC needs!

The Importance of Yeast Management, Quality Control & Quality Assurance

Yeast management is critical to craft brewery operations, here's why:

- Cell counting & pitch rate calculations: determines cells/mL & ensures you are pitching a consistent quantity of yeast from batch to batch and re-pitching yeast keeps costs low

- Viability Testing: determines if your cells are viable after subsequent generations which will indicate when to stop re-pitching

- Vitality Testing: more in-depth test that will determine how metabolically active (efficient) your yeast are following subsequent generations which will indicate when to stop re-pitching

- Propagation: more economical, ensures healthy fresh yeast (reducing lag time resulting in a faster fermentation, less off flavors, and reducing the risk of contamination), and aids in making a consistent product

Quality Control & Assurance is imperative for successful craft brewery operations because it ensures your brews are consistent and your customers are happy.

As reported by The Brewing Science Institute, the following are common tests and how frequently they should be performed:

Where to Sample

Frequency

Common Contaminants

Water Supply

1/week

Enteric, Molds

Wort

Every brew

Enteric, Acetic & Lactic, Wild Yeast

Pitching Yeast

Every crop

Enteric, Acetic & Lactic, Wild Yeast

Fermenting Beer, days 1-2

Every tank

Enteric, Acetic & Lactic, Wild Yeast

Fermenting Beer, days 3-5

Every tank

Acetic & Lactic, Wild Yeast

Storage Tank

3/week

Acetic & Lactic

Finishing Tank

3/week

Lactic

Bottling Tank

1/month

Lactic

Bottled Beer

Every batch

Acetic & Lactic

CIP’d Surfaces

Every CIP

ANY