Yeast recycle time:
(1) The middle of the primary fermentation, temperature at about 10 or 12℃
(2) Diacetyl finished reduction
(3) Temperature reduce to 5℃
(4) Temperature reduce to 0~1℃
The yeast should not be recycled after 7 days later, as the yeast stayed in beer for too long and its activity decline.
 
Recycling principle:
At the later period of the fermentation, there generally will be about 0.19~0.24MPa pressure for the yeast paste. So the yeast should be discharged under pressure which will good for the yeast. If under the natural pressure, the yeast cell will be broken caused by the sudden fall pressure; besides, the sudden fall pressure will cause plenty of CO2 out and cause too much foam, it will change the yeast color from white to brownness.
 
The yeast with strongest vitality when the residual sugar lower to 3.6-3.8 plato or before the second temperature reduction.
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