We are a mid size brewery looking to try to incorporate yeast planning into SAP ECC but we're not sure where to start. I've seen a post that suggested using yeast as a by product but I'm not sure exactly how this would work.
We propagate our own yeast, step it up with wort, then pitch; we will then harvest the yeast into brinks to be stepped back up and repitched. A new prop typically stays viable for 8-9 generations before needing a new prop.
I'm looking for anyone who might be doing something similiar within SAP to give us a starting point to build off of.
Cheers!
Dave
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