Lowan Yeast Usage - Company Correspondence

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Lowan Yeast Usage - Company Correspondence

Postby flamehawk » Wed Mar 12, 2014 9:00 pm

Lowan yeast is quite popular for for hobbyists. It has many benefits over the yeasts found most commonly in home brew stores. (HBS)

I purchase mine from IGA but you could find it in most major stores. I did find out that not all bakers yeasts are created equal so do be select carefully. Some simply do not get to the alcohol % we would be looking for.

I did receive a response from Greens, the company who manufacture LOWANS Bakers Yeast. I was put in touch with Dr Patane, Director of R&D at Greens.

I do believe that Greens were reluctant to talk to brewers previously because we are using it contrary to its intended purpose and you know how lawyers like to get in the way of just about everything.

I would like to thank Greens for providing the information

Anyhow see below
suggested rehydration temps of 30C
Pitching 30-35C
pH of wort 4.5-6.0, suggest 6.0
Fermentation temperature 30-37C
Keep glucose levels up to maintain growth rates
Ensure good agitation and oxygen input into the fermenter when rehydrating
Monitor the ethanol concentration in the cooled wort as the yeast will start to die off at 12% ethanol with little activity seen above 17% "

"I do not have direct experience on the use of our yeast strains in ethanol spirits production. The lowan yeast I imagine would work better than beer kit yeast as it is primary grown not spent brewer’s yeast

My doctorate was in part related to yeast and flavour delivery and below is a copy of one of my European patents on yeast treatment for the customers reference

http://patentscope.wipo.int/search/en/d ... escription

Another reference is: P.Held (2010)
Monitoring Growth of Beer Brewing Strains of Saccharomyces Cerevisiae - The Utility of Synergy H1 for Providing High Quality Kinetic Data for Yeast Growth Applications, Biotek resources articles.
http://www.biotek.com/resources/article ... rowth.html

The growth section from the above patent for the S. cerevisiae species I used will answer some of his questions is below:

Example 3 : Creation and confirmation of competent yeast protoplasts
Preparation of culture media and incubation of yeast cells:
For the production of yeast protoplasts, a freeze-dried culture of Saccharomyces cerevisiae (YNN 281) was recussitated and then propagated for 20 hours at 30°C in a temperature controlled shaker set at 120rpm and grown in a sterilised YEPD media containing 1.5% (w/v) yeast extract, 2.0% (w/v) bacterial peptone and 2.0% (w/v) dextrose adjusted to pH 6.5. After incubation, the yeast cells were washed twice in an osmotically stabilised solution containing 0.65M potassium chloride, 25mM Trisma base and lOOuM magnesium chloride adjusted to pH 6.5. The concentration requirement for this suspension protocol is based on an understanding of the intracellular osmotic pressure and concentration of resting yeast from the genus Saccharomyces cerevisiae as defined using freezing point depression data. Centrifugation of the harvested cells were undertaken at 4°C in a Beckman J2 H2 centrifuge at 10,000rpm for 15 minutes.
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