Continuous Fermentation For Micros

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A German brewer has invented a continous fermentation technique more suited to micro breweries.
An interesting read.

The yeast fuses itself to the surface and feeds the wort at an increased rate, meaning the fermentation process takes only a few hours.

Any normal brewer's yeast can be used in his process but the lifespan of the yeast is much longer than in traditional processing, where yeast degenerates after three brews and starts to affect the quality of the beer, says Heiliger.

"We tested it and after a year the yeast was still good. The beer still tasted fine. We wouldn't normally keep the same yeast for that period of time but it shows that you can do without cleaning for, say, six months," he says.

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