Pitching

How it works

Underpitching can lead to stalled/hung fermentations. Overpitching can produce off flavours and haze.

The automatic pitching rate control system ensures that an accurate amount of viable yeast slurry is delivered from a Yeast Storage Vessel to the Fermentation Vessel within a defined period. Once the brewer sets the target amount of yeast required, the Aber Yeast monitor can help pitch the exact amount of viable yeast in the fermenter.

During pitching, the system monitors the concentration of viable yeast passing the probe in the pitching main. The resulting signal is then integrated with the output from the flow meter, giving a measure of the volume of viable yeast pitched into the fermentation vessel. When the target is reached the controller will turn off the yeast pump.