Probes installed in the yeast recovery lines measure live yeast concentration, thereby ensuring that waste is minimised and the storage of good viable yeast - suitable for re-pitching - is maximised. The controller sets the requested yeast and initiates run down.
(1) The first setpoint determines when the yeast concentration is sufficiently high for the flow to be diverted to yeast storage. The first portion of the process containing non-yeast matter and low concentration yeast is directed to the waste tank. This is followed by the storage and logging of yeast with a viable concentration suitable for re-pitching.
(2) Finally, once the second set point is detected, the system completes the process by diverting the flow to green beer processing.