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Lallemand offer a comprehensive overview of yeast management and fermentation monitoring in brewing.About this Event
This course is designed to provide attendees with theoretical knowledge and practical skills that can be applied in their breweries to drive quality and cost improvements.
Schedule
09:30 -10:00 - Welcome coffee and Introduction
10:00 - 11:00 - Dry Yeast Growth and Production
- Introduction to Yeast: Biology and lifecycle of yeast
- Dry Yeast Manufacturing: Steps in production, benefits, and storage
- Quality Control: Ensuring yeast vitality for optimal fermentation
- Section on microbiology specifications for dried yeast
11:00 – 11:15 - Break
11:15 - 12:15 - The Economics and Practicalities of Re-pitching
- Cost Analysis: New yeast vs. re-pitching
- Re-pitching Techniques: Step-by-step guide to re-pitching, including cell counting methods
- Storage Solutions: Best practices for yeast storage and handling
12:15 -13:00 - Cell counting and viability
12:30 - 13:30 - Lunch Break
14:00 – 14:45 - Key Fermentation Monitoring Metrics
Case studies
- Monitoring Fermentation: Understanding and measuring fermentation stages
- Data Analysis: Interpreting fermentation data for quality assurance
- Troubleshooting: Identifying and resolving common fermentation issues
14:45 - 15:00 - Break
15:15 - 16:15 - Brewery Microbiology
- Microbial Contamination: Identification and prevention
- Practical Lab: Microscopic examination using Lallemand reference cultures: AAB, LAB, Brett
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Event Venue & Nearby Stays
Left Handed Giant St Philips Brewery & Tap Room, Unit 3 Saint Philips Road, Bristol, United Kingdom
Tickets
GBP 95.00
