For brewing beer, the yeast is one of the most important ingredients. Many of the oldest breweries have climate controlled vaults to keep their original yeast strains protected or send them to places such as NCYC to ensure the continuation of their signature brews. Few, however, consider the damage done to live yeast when pumping it into the wort stream for fermentation. Many pump types roughly handle liquids and reduce the amount of live yeast that enters the fermenter, which results in longer fermentation times or bad/off batches of beer. Masosine pumps eliminate this problem with gentle, low sheer, low pulsation pumping action.
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