Check for microbiological vulnerabilities by detecting yeasts in process water. The yeast colony count is defined as the number of colonies visible at 6–8x magnification, which are formed by the yeasts in 1 ml of the water sample in pour-plate cultures after 3–5 days of incubation at a temperature of 27 ± 2 °C.
For checking all types of rinsing water.
Pressure surges or pressure differences can also lead to product residues unintentionally entering the brewery's water network and remaining there unnoticed for a long time, which can lead to contamination.
Detection of wild yeasts in brewery water.
Pour-plate method and microscopy.