If the yeast is to be used within the next few days, we recommend cooling it immediately to 5.0°C and aerating right away. This will drive away the CO₂ and promote yeast metabolism. If not used immediately, it should be slowly depressurized and stored at 2°C.
The refrigerant temperature is maintained within the range of -4℃ to 6℃, and no more than 8℃.
The recommended temperature for beer sterilization is 6°C to 62°C for a period of 10 to 20 minutes. As the temperature increases, the necessary time to kill microorganisms decreases exponentially. Therefore, higher temperatures result in shorter sterilization times.
For sterilization at temperatures above 5°C, the sterilization time can be reduced by 10% for every 7°C increase in temperature. In other words, for the same sterilization time, the sterilization effect of the sterilizer will increase 10 times for every 7°C increase in temperature.
