H. W. MACA (1); (1) HWM Yeast Solutions LLC, Grafton, WI, U.S.A.
Yeast, Fermentation, and Microbiology
Thursday, June 5 - 10:00 a.m.-11:45 a.m.
Level 4, Red Lacquer Ballroom
The primary objective of yeast propagation is to produce the most biomass in good physiological condition in the shortest period of time. Beyond the primary objective of supplying adequate healthy yeast are the following requirements: keeping yeast fit to ferment consistently from batch to batch; keeping the yeast culture genetically stable; keeping the culture free of contamination; and providing the fermenter with yeast that possesses high fermentative capacity. This presentation will describe a highly automated system that can be designed for a range of brewery sizes and multiple yeast strains; a system that not only fulfills all of the above objectives, but can also employ a “yeast propagation manager” concept. This concept provides the ability to “operate” the system with minimal “human intervention” while optimizing aeration and other input process parameters to be in alignment with the amount of biomass being produced.
William (Bill) Maca has been a member of MBAA since 1996 and has made numerous contributions to the organization as a presenter, both at local and national meetings. He is presently serving as a member of the publications/editorial committee for the MBAA Technical Quarterly. His brewing career started at Miller Brewing Company’s Albany, GA, brewery, where he worked in various quality control capacities. Bill has more than 34 years of experience in the brewing industry, recently retiring as the senior yeast/fermentation scientist at MillerCoors LLC in Milwaukee, WI. He holds advanced degrees both in microbiology and environmental engineering. He is also a member of the American Society of Brewing Chemists, the Society for Industrial Microbiology and Biotechnology, and the Brewer’s Association and is a faculty member at the Siebel Institute of Technology. Bill is currently the owner and consultant for HWM Yeast Solutions LLC, providing consultation services in the areas of yeast propagation, yeast management, fermentation, and troubleshooting microbiological-related issues in breweries.
