Selecting a yeast strain is a critical decision when determining throughput and production capacity. Matt Cummings of Equals Brewing Company in London, Ontario, put two yeast strains to the test to compare performance: A popular dry ale strain (House Strain X) and the LalBrew House Ale. The brewer took a scientific approach, and the results showed opportunities for enhancing fermentation efficiency and improving cost savings — with no drawbacks in yeast performance, beer quality or flavour.
The test used two controlled fermentation tanks at a consistent temperature of 18-20°C. Wort types varied but ranged in original gravity from 11-14ºP. Key metrics such as original gravity, final gravity, attenuation, pH, and yeast viability were measured using industry-standard equipment.
The LalBrew House Ale significantly reduced fermentation time compared to House Strain X. The “Days to Crash” (the time for fermentation to complete and clean up diacetyl, acetaldehyde, etc.), was reduced by 23% with the LalBrew® House Ale (6.9 days compared to 8.9 days with House Strain X).
What does this mean for day-to-day brewing processes? Reducing fermentation time results in quicker tank turnover, allowing breweries to increase production capacity without purchasing additional equipment or renting more space. Plus, breweries can produce more beer with less energy and fewer employee hours.
The comparison also evaluated yeast performance. LalBrew House Ale had an 85% increase in crop cell density with 434 million cells per millilitre compared to 235 million for House Strain X. This demonstrates more robust cell growth and fermentation. Plus, repitchability allows breweries to experience additional savings.
Producing nearly twice the number of yeast cells at the end of fermentation indicates LalBrew House Ale yeast crops can be utilized in a larger volume of wort in the following generation, ensuring brewers get a brewing yeast strain they can repitch. In return, that offers more production flexibility.
Sure, but how does it taste? Sensory analysis showed no detrimental effects on the flavor profile of the LalBrew House Ale beer. Some tasters noted a slightly enhanced fruity ester profile, which is desirable in many beer styles. In a previous comparison, the brewery found the LalBrew House Ale produced nearly 4 times lower diacetyl in the finished beer.
5 ways to save
Reducing fermentation time by 23% can increase production capacity without the need for additional tanks. Five places where breweries may find savings with this swap:
- Decreased energy use: Shorter fermentation times mean reduced energy consumption for temperature control and other fermentation-related processes.
- Excellent repitchability: When choosing LalBrew House Ale, benefit from easy harvest, genetic stability, and consistent performance in key brewing parameters.
- More time: Staff can focus on other responsibilities when there’s less time needed for fermentation monitoring.
- Increased production capacity: Shortened fermentation time results in higher throughput and increased production capacity.
- Tap room management: Higher throughput also helps shorten the window between incurring input costs and selling the finished product, which improves the entire businesses’ cash flow.
Selecting a yeast strain with a fast fermentation time offers many logistical and business benefits. Yet, no strain is worth the investment without a superior performance. Finding a strain that gives brewers both qualities improves the brewing process for everyone.
