Applied Brewing Technologies, Inc.
P.O. Box 267814, Chicago, IL 60626 U.S.A.
Tel: 1-773-465-7285 | Fax: 1-773-465-7387
E-Mail: abt@abtonline.com

ACID WASHING YEAST

Pitching Yeast:
  • Use the yeast from the least bitter beer to repitch
  • Wash Every 4th brew.

    Preparation of Acid Solution:

  • Distilled water
  • 75% phosphoric acid, food grade (will severely burn skin)

    **CAUTION**
    - Don't add water to the acid!
    - Wear Rubber Gloves and Protect Eyes!

  • Slowly add 2.5 liq. oz. acid to 1/2 gallon distilled water. Store in a sealed and well labeled plastic container.

    Yeast Washing Procedures:

  • Sanitize all equipment.
  • Rinse.
  • Measure the volume of yeast to wash (1 pint per bbl.) and place in a clean sealable plastic, glass or stainless container twice the volume of the measured yeast.
  • Add an amount of dilute phosphoric acid solution equal to 1/6th the volume of the yeast slurry.
  • Close the container and shake the solution thoroughly.
  • Check the pH after 2 minutes.
  • Adjust, lower, pH by adding more acid or raise pH by adding distilled water or more yeast to obtain a pH of 2.2 to 2.4.
  • At the correct pH shake the solution and hold as follows at 32 - 40oF.

    Initial pHHours Stored
    2.21
    2.42
    Longer holding will destroy the yeast. Pitch on time.

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