O.SALM & Co GmbH
Apollogasse 6, Postbox P.O.B.33
A-1072 Wien, Austria


Tel: +43 1 523 12 36


Yeast propagation plants


The key of every brewery is the fermentation of wort. It does not help to brew the best wort and the yeast is not clean or degenerated. Unfortunately, yeast cannot be transported like water. As long as yeast is liquid, it has to be constantly chilled and produces high pressure in closed tanks. Transportation of liquid yeast in closed vessels is therefore not accepted by most airlines.












                                                 What kind of possibilities are available to get yeast:




Advantage: simple to transport, simple to liquefy



2) YEAST STRAIN (yeast propagation):


Advantage: properly done certainly high quality, maximum flexibility, low-priced, yeast strain easy to transport





Advantage: relatively easy to transport (in cooling box), simple to liquefy, high cell activity, can be used for further propagation





Disadvantage: currently no useable bottom fermented yeast available, sometimes very expensive, high quantity of dead cells



Disadvantage: requires experience in this business, time-consuming, laboratory is recommended (high costs)






Disadvantage: lots of work to dehydrate, maximum transportation time without additional cooling 16 hours therefore delivery radius limited




How does it work: The SALM YEASTMASTER consists of a wort container and a propagator.


Both tanks are 100 mm PU foam insulated and equipped with electronically controlled jacket cooling. Furthermore these containers are connected to a remote heating system via a pipe system. This remote heating system is needed to sterilize the wort after adding it to the system. The tank which is used for the growing process is hermetically closed. From time to time a certain amount of sterilized and cold wort is added to the growing tank.


On request this plant can also be connected to a bigger propagation tank to reach higher capacities. For ten years these yeast propagation plants have been in operation with many SALM breweries, on average only twice a year a new yeast culture has to be started.