Lallemand BrewEd Yeast Handling & Microbiology Master Class

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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