1.

1 YEAST MANAGEMENT: CONCENTRATED SLURRY PROCESS

1.1.1 YEAST SOURCE

1.1.1.1 PAQT OPERATION

Yeast management: Concentrated Slurry process.

1.1.1.2 PAQT PARAMETERS

Yeast Source

1.1.1.3 FREQ OF MEASURE

Every crop.

1.1.1.4 UNIT OF MEASURE

Source batch brand

1.1.1.5 DEFINITION OF MEASURE

Source brew brand.

1.1.1.6 DEFINITION OF TRIGGER EVENTS

None applicable.

1.1.1.7 CONSTRAINTS OF MEASURE

None applicable.

1.1.1.8 FORMULA
None applicable.
 1.1.2 YEAST SOURCE GEN

1.1.2.1 PAQT OPERATION

Yeast management: Concentrated Slurry process

1.1.2.2 PAQT PARAMETERS

Yeast Source Gen

1.1.2.3 FREQ OF MEASURE

Every crop.

1.1.2.4 UNIT OF MEASURE

Number

1.1.2.5 DEFINITION OF MEASURE

Gen number of source yeast, where Gen refers to the number of commercial
Ferments already produced by the said yeast.

1.1.2.6 DEFINITION OF TRIGGER EVENTS

None applicable.

1.1.2.7 CONSTRAINTS OF MEASURE

None applicable.

1.1.2.8 FORMULA
None applicable.
 1.1.3 % YEAST SCRAPPED BEFORE CROPPING

1.1.3.1 PAQT OPERATION

Yeast management: Concentrated Slurry process

1.1.3.2 PAQT PARAMETERS

% yeast scrapped before cropping

1.1.3.3 FREQ OF MEASURE

Every crop.

1.1.3.4 UNIT OF MEASURE

Percent

1.1.3.5 DEFINITION OF MEASURE

% of yeast run to waste as a component of total crop, where the total crop is the sum
of the scrapped component and the cropped component.

1.1.3.6 DEFINITION OF TRIGGER EVENTS

This parameter requires the system to record both the quantity (mass or Vol) of yeast
run to waste, and the quantity cropped for re-Pitch. The start and stop times of the
cropping pump can be used to trigger these events. If the yeast is pumped
continuously between these phases then it will be necessary to trigger these events
with the appropriate valves to waste or YCV.

1.1.3.7 CONSTRAINTS OF MEASURE

Variable constraints per brewery difficult to measure, beer flow meters may be
unable to discriminate between beer and yeast, or there may be no Voltric
measurement system, and whilst the crop mass is measured by load cells, the same
may not hold true for scrapped yeast. If such measuring equipment is not available
then use the run times of the cropping pump for both scrapping and cropping the
yeast. Assume the manual gear box ratio is not changed between these two stages.

1.1.3.8 FORMULA
QuantityYeastScrapped 100
PercentageYeastScrapped
QuantityYeastScrapped QuantityYeastCropped
 1.1.4 YEAST CROPPING VELOCITY

1.1.4.1 PAQT OPERATION

Yeast management: Concentrated Slurry process

1.1.4.2 PAQT PARAMETERS

Yeast cropping velocity

1.1.4.3 FREQ OF MEASURE

Every crop.

1.1.4.4 UNIT OF MEASURE

M/sec

1.1.4.5 DEFINITION OF MEASURE

This refers to the velocity of yeast pumped through the cropping mains.

1.1.4.6 DEFINITION OF TRIGGER EVENTS

The quantity and Time of the yeast cropping phase are required, when the FV outlet
valve is open, the cropping valve into the YCV is open, the cropping pump is running,
and change is detected at the YCV load cells.

1.1.4.7 CONSTRAINTS OF MEASURE

None applicable. Assume 1 hl of yeast = 100 kgs.

1.1.4.8 FORMULA
VolumePumped hl
FluidVeloc ity MetersPerSecond 10


PumpDurationmin 60 Pi PipeRadius mm 10 3
2

 1.1.5 YEAST CHILLING (YCV)

1.1.5.1 PAQT OPERATION

Yeast management: Concentrated Slurry process

1.1.5.2 PAQT PARAMETERS

Yeast chilling (YCV)

1.1.5.3 FREQ OF MEASURE

every YCV.

1.1.5.4 UNIT OF MEASURE

Celsius

1.1.5.5 DEFINITION OF MEASURE

Temp of yeast 30 minutes after completion of filling Yeast Cropping Vessel.

1.1.5.6 DEFINITION OF TRIGGER EVENTS

The 30 minutes count down time is started when the Yeast Cropping Vessel inlet
valve closes at the end of the cropping phase.

1.1.5.7 CONSTRAINTS OF MEASURE

None applicable.

1.1.5.8 FORMULA
None applicable.
 1.1.6 YEAST STORAGE TIME

1.1.6.1 PAQT OPERATION

Yeast management: Concentrated Slurry process

1.1.6.2 PAQT PARAMETERS

Yeast storage time

1.1.6.3 FREQ OF MEASURE

every YCV.

1.1.6.4 UNIT OF MEASURE

hours

1.1.6.5 DEFINITION OF MEASURE

Yeast vessel Occup from YCV full to start of Pitch (pitch vessel included if used).

1.1.6.6 DEFINITION OF TRIGGER EVENTS

From when YCV filling/cropping is completed as defined above until the start of
the yeast Pitch pump.

1.1.6.7 CONSTRAINTS OF MEASURE

None applicable.

1.1.6.8 FORMULA
None applicable.
 1.1.7 STORAGE YEAST TEMP INCREASE

1.1.7.1 PAQT OPERATION

Yeast management: Concentrated Slurry process

1.1.7.2 PAQT PARAMETERS

Storage yeast Temp increase

1.1.7.3 FREQ OF MEASURE

every Pitch.

1.1.7.4 UNIT OF MEASURE

Celsius

1.1.7.5 DEFINITION OF MEASURE

Delta between Yeast chilling Temp and yeast Pitch Temp

1.1.7.6 DEFINITION OF TRIGGER EVENTS

None applicable. Yeast chilling Temp as defined above, Pitch Temp ditto.

1.1.7.7 CONSTRAINTS OF MEASURE

None applicable.

1.1.7.8 FORMULA
None applicable.
 1.1.8 YEAST SLURRY VELOCITY

1.1.8.1 PAQT OPERATION

Yeast management: Concentrated Slurry process

1.1.8.2 PAQT PARAMETERS

Yeast slurry velocity

1.1.8.3 FREQ OF MEASURE

Every Pitch.

1.1.8.4 UNIT OF MEASURE

m/sec

1.1.8.5 DEFINITION OF MEASURE

This refers to the velocity of yeast during Pitch.

1.1.8.6 DEFINITION OF TRIGGER EVENTS

Pitch pump running, yeast injection valve open.

1.1.8.7 CONSTRAINTS OF MEASURE

Derive Vol from mass, assume yeast density = 100kg per hl.

1.1.8.8 FORMULA
VolumePumped hl
FluidVeloc ity MetersPerSecond 10


PumpDurationmin 60 Pi PipeRadius mm 10 3
2

 1.1.9 YEAST PITCH TIME

1.1.9.1 PAQT OPERATION

Yeast management: Concentrated Slurry process

1.1.9.2 PAQT PARAMETERS

Yeast Pitch Time

1.1.9.3 FREQ OF MEASURE

Every Pitch.

1.1.9.4 UNIT OF MEASURE

Percent

1.1.9.5 DEFINITION OF MEASURE

% Time of yeast Pitch relative to Time of wort collection, both measured in minutes.

1.1.9.6 DEFINITION OF TRIGGER EVENTS

Both Time of Pitch and wort cooling are defined above.

1.1.9.7 CONSTRAINTS OF MEASURE

None applicable.

1.1.9.8 FORMULA
DurationOf YeastPitching 100
YeastPitchingDuratio n
DurationOf WortCooling
 1.1.10 CIP OF VESSELS

1.1.10.1 PAQT OPERATION

Yeast management: Concentrated Slurry process

1.1.10.2 PAQT PARAMETERS

CIP of Vessels

1.1.10.3 FREQ OF MEASURE

After every successful CIP.

1.1.10.4 UNIT OF MEASURE

Number

1.1.10.5 DEFINITION OF MEASURE

Date and time of Yeast room vessel/s CIP on completion of successful CIP

1.1.10.6 DEFINITION OF TRIGGER EVENTS

On completion of a successful CIP a message is sent from the control system to
InSQL/RSBatch/InBatch.

1.1.10.7 CONSTRAINTS OF MEASURE

None applicable.

1.1.10.8 FORMULA
None applicable.
 1.1.11 CIP OF YEAST MAINS

1.1.11.1 PAQT OPERATION

Yeast management: Concentrated Slurry process

1.1.11.2 PAQT PARAMETERS

CIP of Yeast Mains

1.1.11.3 FREQ OF MEASURE

After every successful CIP.

1.1.11.4 UNIT OF MEASURE

Number

1.1.11.5 DEFINITION OF MEASURE

Date and time of Yeast mains CIP on completion of successful CIP

1.1.11.6 DEFINITION OF TRIGGER EVENTS

On completion of a successful CIP a message is sent from the control system to
InSQL/RSBatch/InBatch.

1.1.11.7 CONSTRAINTS OF MEASURE

None applicable.

1.1.11.8 FORMULA
None applicable.
 1.1.12 YEAST PITCH TEMP (AVE, MAX, MIN, STD DEV)

1.1.12.1 PAQT OPERATION

Yeast management: Concentrated Slurry process

1.1.12.2 PAQT PARAMETERS

Yeast Pitch Temp

1.1.12.3 FREQ OF MEASURE

every Pitch.

1.1.12.4 UNIT OF MEASURE

Celsius

1.1.12.5 DEFINITION OF MEASURE

Temp of wort measured in line during yeast Pitch.

1.1.12.6 DEFINITION OF TRIGGER EVENTS

During wort cooling, the start trigger is when the yeast Pitch valve is open and
the Pitch pump is running. The stop trigger ir when the valve is closed and the
pump is stopped.

1.1.12.7 CONSTRAINTS OF MEASURE

The Temp must be recorded in InSQL at least once per minute.

1.1.12.8 FORMULA
Ave, Max, Min, Std Dev are all required.
 1.2 YEAST MANAGEMENT: DILUTED SLURRY PROCESS
1.2.1 YEAST SOURCE

1.2.1.1 PAQT OPERATION

Yeast Management: Diluted Slurry process

1.2.1.2 PAQT PARAMETERS

Yeast Source

1.2.1.3 FREQ OF MEASURE

Every crop.

1.2.1.4 UNIT OF MEASURE

Source batch

1.2.1.5 DEFINITION OF MEASURE

Source brew brand.

1.2.1.6 DEFINITION OF TRIGGER EVENTS

As above for concentrated yeast process.

1.2.1.7 CONSTRAINTS OF MEASURE

None applicable.

1.2.1.8 FORMULA
None applicable.
 1.2.2 YEAST SOURCE GEN

1.2.2.1 PAQT OPERATION

Yeast Management: Diluted Slurry process

1.2.2.2 PAQT PARAMETERS

Yeast Source Gen

1.2.2.3 FREQ OF MEASURE

Every crop

1.2.2.4 UNIT OF MEASURE

Number

1.2.2.5 DEFINITION OF MEASURE

Gen number of source yeast

1.2.2.6 DEFINITION OF TRIGGER EVENTS

As above for concentrated yeast.

1.2.2.7 CONSTRAINTS OF MEASURE

None applicable.

1.2.2.8 FORMULA
None applicable.
 1.2.3 % YEAST SCRAPPED BEFORE CROPPING

1.2.3.1 PAQT OPERATION

Yeast Management: Diluted Slurry process

1.2.3.2 PAQT PARAMETERS

% yeast scrapped before cropping

1.2.3.3 FREQ OF MEASURE

Every crop

1.2.3.4 UNIT OF MEASURE

Percent

1.2.3.5 DEFINITION OF MEASURE

% of yeast run to waste as a component of total crop

1.2.3.6 DEFINITION OF TRIGGER EVENTS

As above for concentrated yeast.

1.2.3.7 CONSTRAINTS OF MEASURE

As above for concentrated yeast.

1.2.3.8 FORMULA
None applicable.
 1.2.4 YEAST CROPPING VELOCITY

1.2.4.1 PAQT OPERATION

Yeast Management: Diluted Slurry process

1.2.4.2 PAQT PARAMETERS

Yeast cropping velocity

1.2.4.3 FREQ OF MEASURE

Every crop

1.2.4.4 UNIT OF MEASURE

m/sec

1.2.4.5 DEFINITION OF MEASURE

As above for concentrated yeast.

1.2.4.6 DEFINITION OF TRIGGER EVENTS

As above for concentrated yeast.

1.2.4.7 CONSTRAINTS OF MEASURE

None applicable.

1.2.4.8 FORMULA
VolumePumped hl
FluidVeloc ity MetersPerSecond 10


PumpDurationmin 60 Pi PipeRadius mm 10 3
2

 1.2.5 YEAST DIL WATER TEMP

1.2.5.1 PAQT OPERATION

Yeast Management: Diluted Slurry process

1.2.5.2 PAQT PARAMETERS

Yeast Dil water Temp

1.2.5.3 FREQ OF MEASURE

every YCV

1.2.5.4 UNIT OF MEASURE

Celsius

1.2.5.5 DEFINITION OF MEASURE

Temp of water in YCV prior to yeast Add

1.2.5.6 DEFINITION OF TRIGGER EVENTS

Measure Temp of water in YCV as the inlet valve opens for the yeast crop.

1.2.5.7 CONSTRAINTS OF MEASURE

None applicable.

1.2.5.8 FORMULA
None applicable.
 1.2.6 YEAST RESIDENCE TIME IN YCV

1.2.6.1 PAQT OPERATION

Yeast Management: Diluted Slurry process

1.2.6.2 PAQT PARAMETERS

Yeast residence time in YCV

1.2.6.3 FREQ OF MEASURE

every YCV

1.2.6.4 UNIT OF MEASURE

hours

1.2.6.5 DEFINITION OF MEASURE

Yeast vessel Occup from YCV full to start of Pitch (pitch vessel included if used)

1.2.6.6 DEFINITION OF TRIGGER EVENTS

As above for concentrated yeast.

1.2.6.7 CONSTRAINTS OF MEASURE

As above for concentrated yeast.

1.2.6.8 FORMULA
None applicable.
 1.2.7 YEAST TEMP INCREASE IN YCV

1.2.7.1 PAQT OPERATION

Yeast Management: Diluted Slurry process

1.2.7.2 PAQT PARAMETERS

Yeast Temp increase in YCV

1.2.7.3 FREQ OF MEASURE

every Pitch

1.2.7.4 UNIT OF MEASURE

Celsius

1.2.7.5 DEFINITION OF MEASURE

Delta Temp of yeast/water slurry from end of cropping to start of Pitch. This must
be measured initially in YCV, and later in the batching/Pitch vessel, if used.

1.2.7.6 DEFINITION OF TRIGGER EVENTS

The start trigger is the end of cropping, when the inlet valve to YCV is closed, and
the end trigger is the start of Pitch, when the Pitch valve is open and the Pitch pump
is running.

1.2.7.7 CONSTRAINTS OF MEASURE

None.

1.2.7.8 FORMULA
YeastTemperatureIncreaseInYcv YeastTempAfterCropping YeastTempAtPitching
 1.2.8 YPV CONTENTS LEVEL

1.2.8.1 PAQT OPERATION

Yeast Management: Diluted Slurry process

1.2.8.2 PAQT PARAMETERS

YPV Contents level

1.2.8.3 FREQ OF MEASURE

Every YPV

1.2.8.4 UNIT OF MEASURE

Yes/No

1.2.8.5 DEFINITION OF MEASURE

This is the attainment of a pre-determined liquid level in YPV. Each filling of YPV
must achieve a predetermined level, such that effective cooling control and yeast
Pitch Time can be achieved. This is achieved by topping up each YPV with yeast Dil
water. Either level switch or manual input.

1.2.8.6 DEFINITION OF TRIGGER EVENTS

Determine whether predetermined level was reached once cropping has been
completed (as above).

1.2.8.7 CONSTRAINTS OF MEASURE

None applicable.

1.2.8.8 FORMULA
None applicable.
 1.2.9 CHILLING RATE IN YPV

1.2.9.1 PAQT OPERATION

Yeast Management: Diluted Slurry process

1.2.9.2 PAQT PARAMETERS

Chilling rate in YPV

1.2.9.3 FREQ OF MEASURE

Every YPV

1.2.9.4 UNIT OF MEASURE

Yes/No

1.2.9.5 DEFINITION OF MEASURE

Each filling of YPV must achieve a predetermined level, such that effective cooling
control and yeast Pitch Time can be achieved. This is achieved by topping up each
YPV with yeast Dil water. Either level switch or manual input. This is time dependent.

1.2.9.6 DEFINITION OF TRIGGER EVENTS

Level sensor energised, or Vol metered to set point.

1.2.9.7 CONSTRAINTS OF MEASURE

This requires a level probe or Vol metering system in the YPV.

1.2.9.8 FORMULA
None.
 1.2.10 MIN STORAGE TEMP IN YPV

1.2.10.1 PAQT OPERATION

Yeast Management: Diluted Slurry process

1.2.10.2 PAQT PARAMETERS

Min storage Temp in YPV

1.2.10.3 FREQ OF MEASURE

Every YPV

1.2.10.4 UNIT OF MEASURE

Celsius

1.2.10.5 DEFINITION OF MEASURE

This is the lowest emperature measured in YPV.

1.2.10.6 DEFINITION OF TRIGGER EVENTS

Start trigger = closing of YPV inlet valve after transfer, until commencement of
yeast Pitch as above.

1.2.10.7 CONSTRAINTS OF MEASURE

The Temp must be recorded in InSQL at least once per minute.

1.2.10.8 FORMULA
Record Min Temp.
 1.2.11 YEAST STORAGE TIME

1.2.11.1 PAQT OPERATION

Yeast Management: Diluted Slurry process

1.2.11.2 PAQT PARAMETERS

Yeast storage time

1.2.11.3 FREQ OF MEASURE

Every YCV & YPV

1.2.11.4 UNIT OF MEASURE

Hours

1.2.11.5 DEFINITION OF MEASURE

Time measured from when YCV is full to the end of Pitch.

1.2.11.6 DEFINITION OF TRIGGER EVENTS

As above for concentrated yeast.

1.2.11.7 CONSTRAINTS OF MEASURE

As above for concentrated yeast.

1.2.11.8 FORMULA
None applicable.
 1.2.12 YEAST PITCH VELOCITY

1.2.12.1 PAQT OPERATION

Yeast Management: Diluted Slurry process

1.2.12.2 PAQT PARAMETERS

Yeast Pitch velocity

1.2.12.3 FREQ OF MEASURE

M/sec

1.2.12.4 UNIT OF MEASURE

Every Pitch

1.2.12.5 DEFINITION OF MEASURE

As above for concentrated yeast.

1.2.12.6 DEFINITION OF TRIGGER EVENTS

As above for concentrated yeast.

1.2.12.7 CONSTRAINTS OF MEASURE

As above for concentrated yeast.

1.2.12.8 FORMULA
VolumePumped hl
FluidVeloc ity MetersPerSecond 10

PumpDurationmin 60 Pi PipeRadius mm 10 3


2
 1.2.13 YEAST PITCH TIME

1.2.13.1 PAQT OPERATION

Yeast Management: Diluted Slurry process

1.2.13.2 PAQT PARAMETERS

Yeast Pitch Time

1.2.13.3 FREQ OF MEASURE

every Pitch

1.2.13.4 UNIT OF MEASURE

% Time of wort collection

1.2.13.5 DEFINITION OF MEASURE

As above for concentrated yeast.

1.2.13.6 DEFINITION OF TRIGGER EVENTS

As above for concentrated yeast.

1.2.13.7 CONSTRAINTS OF MEASURE

As above for concentrated yeast.

1.2.13.8 FORMULA
As above for concentrated yeast.
 1.2.14 CIP OF VESSELS

1.2.14.1 PAQT OPERATION

Yeast Management: Diluted Slurry process

1.2.14.2 PAQT PARAMETERS

CIP of Vessels

1.2.14.3 FREQ OF MEASURE

After every successful CIP.

1.2.14.4 UNIT OF MEASURE

Number

1.2.14.5 DEFINITION OF MEASURE

Date and time of Yeast room vessel/s CIP on completion of successful CIP.

1.2.14.6 DEFINITION OF TRIGGER EVENTS

On completion of a successful CIP a message is sent from the control system
to InSQL/RSBatch/InBatch.

1.2.14.7 CONSTRAINTS OF MEASURE

None applicable.

1.2.14.8 FORMULA
None applicable.
 1.2.15 CIP OF YEAST MAINS

1.2.15.1 PAQT OPERATION

Yeast Management: Diluted Slurry process

1.2.15.2 PAQT PARAMETERS

CIP of Yeast Mains

1.2.15.3 FREQ OF MEASURE

After every successful CIP.

1.2.15.4 UNIT OF MEASURE

Number

1.2.15.5 DEFINITION OF MEASURE

Date and time of Yeast mains CIP on completion of successful CIP.

1.2.15.6 DEFINITION OF TRIGGER EVENTS

On completion of a successful CIP a message is sent from the control system to
InSQL/RSBatch/InBatch.

1.2.15.7 CONSTRAINTS OF MEASURE

None applicable.

1.2.15.8 FORMULA
None applicable.
 1.2.16 YEAST PITCH TEMP

1.2.16.1 PAQT OPERATION

Yeast Management: Diluted Slurry process

1.2.16.2 PAQT PARAMETERS

Yeast Pitch Temp

1.2.16.3 FREQ OF MEASURE

every Pitch

1.2.16.4 UNIT OF MEASURE

Celsius

1.2.16.5 DEFINITION OF MEASURE

As above for concentrated yeast.

1.2.16.6 DEFINITION OF TRIGGER EVENTS

As above for concentrated yeast.

1.2.16.7 CONSTRAINTS OF MEASURE

As above for concentrated yeast.

1.2.16.8 FORMULA
As above for concentrated yeast.