Lallemand BrewEd Yeast Handling & Microbiology Master Class
Left Handed Giant Brewpub Hawkins Lane Bristol BS1 6EU United Kingdom
2025-08-12This 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
Published Jul 30, 2025