kezimac
Well-Known Member
the yeast is removed after the first fermentation, when you look at the beer in the open tun it has a thick layer of yeast on top - like a foamy crust - they scrape that off (yeast has done what it needed to - ferment) They then sell that back to farmers and marmite factory. The beer then goes onto be warmed through in a sterilsed tank for up to 72 hours at 17degrees and it looks more like beer at this stage -then bottled/keg/cask.
when scraped off the yeast looks like a foamy crust - it protects the beer in traditional breweries as its so thick should anything like a spider fall onto the brew it cant get thru to the liquid. - It must then be dried and forms into a powder.
when scraped off the yeast looks like a foamy crust - it protects the beer in traditional breweries as its so thick should anything like a spider fall onto the brew it cant get thru to the liquid. - It must then be dried and forms into a powder.