Beer Fermentation Tank Module : Yeast Propagation and Validation of the Fermentation Process

Abstract

The possibility of providing an excellent product relies almost completely on the equipment being used for its production, especially when dealing with the fermentation-related industry of brewer’s yeast. This is why through a site-specific research done at Kahakka Brewery, a yeast propagation module was designed by giving an extensive look at the microorganism’s environment for a healthy reproduction, detailing factors which may jeopardize the overall quality and how automation can be applied to facilitate the brewer’s life; among validating the fermentation processes, the customizable characteristics of this module will be justified by analyzing fermentation stages of beer. In theory, correct yeast propagation can be done without automation if enough care is taken during the process but decreasing the human factor during brewing (in general) adds a safer route to consistency.

The first chapter deals with the basics of the yeast cell and its favorable environment, leading to an insight of beer production, thoroughly analyzed in the second chapter. Focus is given to the handling and hazards regarding yeast propagation from a laboratory scale up to a 1000 liters batch. The final chapter deals with the theoretical design of a yeast propagation vessel customized for this production facility. The life cycle of different types of yeast used at Kahakka Brewery will be studied as reference.

The conclusion yields the creation of a module, that by attaching it to a production tank would provide the healthiest environment for yeast to multiplicate, increasing its biomass and allowing proper fermentation of industrial size batches. Besides yeast and its reproduction environment, a deeper examination is done regarding the materials of such a vessel and measuring samples related to yeast and microorganism’s management.