Information about
the Quality of our fresh pressed Brewer’s Yeast The Fresh Pressed Brewer’s Yeast
has a content of dry matter of approx. 30 %. A. Yeast is a matter of Trust! Until 1997, the Hürlimann Brewery of Zürich, Switzerland,
has delivered pressed brewer’s yeast for over 15 years
to customers worldwide. RABEK ENGINEERING GmbH, together with
its Hungarian subsidiary, has agreed to continue the production
and worldwide distribution of pressed brewer’s yeast. We press now for more than 3 years
with success, the Weihenstephan yeast-strain W34/70, the
same strain that originated the Hürlimann-yeast.
Up to now we serve over 80 clients worldwide. Besides the above
mentiones strain W34/70 we are able to produce, upon request,
the top-fermenting strain W68. As a special service we offer
a “0-generation-yeast” in propagation-quality.
As we have these quantities available only in small quantities,
we ask for your order in advance (approx. 4 weeks). B. The Reliability of the Strain W 34/70 The “mother” of the yeast to be pressed is supplied
regularly by the yeast-bank of Weihenstephan-University; it
is propagated in the brewery’s yeast-propagation plant.
Strain W34/70 is the worldwide most commonly used yeast-strain
for the production of bottom fermented beers; it is used on
all continents. It is a bottom-fermenting yeast which guarantees
an aromatic, harmonic taste, and which has exceptionnal technological
qualities like intensive fermentation, good diacetyle-reduction-properties,
good floculation and sedimentation, as well as in cylindro-conical
tanks, good secondary-fermentation and clarification during
maturation. C. We guarantee Highest Purity and Freshness We receive the yeast to be pressed
directly from the fermentation-tanks without any detours
or interim storage. We process exclusively
yeast that is certified by the brewer’s microbiological
laboratory according to the highest quality requirements, and
as approved for their own re-use for pitching. We guarantee
with a lab-certificate the purity of our yeast; it is free
of wild yeast or other beer-spoiling bacteria. D. Use upon Arrival of the Yeast Immediately after arrival the brewer’s
yeast must be suspended in cold, sterile wort (5 kg pressed
yeast + 5 litres
of cold wort) and then be aerated. Per each 1 kg of pressed
yeast you can pitch approx. 2 to 4 hl (200 to 400 litres) of
wort..