Yeast and Fermentation Session
Sarah M Willis, MillerCoors LLC, Milwaukee, WI, USA
Co-author(s): Vince Coonce, Liana Turner, Amina Daar, Kamran Amini,
Daniel Pearson, and Gustavo Charry-Parra, MillerCoors, Milwaukee, WI,
USA
ABSTRACT: This poster illustrates the use of the DMAIC
process for improving the consistency of acid washed yeast pH. A focused
improvement team consisting of a cross-functional group of brewery
employees looked for a sustainable improvement in the current acid
washing process with the goal of removing the variability that can lead
to poor yeast health or poor microbial control, and thus improve the
quality of the yeast crop for pitching. Using a statistical model to
determine the level of impact to the process, measurement of the effects
of variables in the acid washing process (i.e., gauge R&R of
instrumentation, acid-yeast contact time, variability of acid
concentration, post-acid sample times) led to a review of operator SOPs
and the procedure for determining the volume of acid used for washing.
Improvements made to the acid washing process reduced post-acid addition
pH variability.
Sarah M. Willis is a senior quality assurance
engineer at the MillerCoors Milwaukee brewery. She holds a degree in
chemistry from Alcorn State University in Lorman, MS, and has been
employed with MillerCoors for 13 years.
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