Keywords
Yeast, Viability, Vitality, Microscopy, Stains, Health, Mutation, Capacitance
Description
An important aspect of brewing is being able to take care of your yeast strains and being able to verify that your culture will perform as expected through production.
Yeast Quality pertains to the quality of the entire yeast culture and refers to how that culture can produce repeatable and reliable fermentation profiles. The parameters that must be monitored are extensively discussed including genetic drift.
Learning Objectives
- Explain the difference between 4 common microscopic techniques
- Define the term viability, and how it relates to fermentation
- Identify different measurements to quantify viability
- Define the term vitality, and how it relates to fermentation
- Identify different measurements to quantify vitality
- Give examples of how to incorporate these measurements into a brewery’s production and recommend useful schedules to perform these tests and measurements
Lecture developed by
Nick Barron
Nick Barron has been in the craft brewing industry for over 14 years, and holds a Diploma in Brewing from the Institute of Brewing and Distilling. Nick has been the Headbrewer and Pub Brewmaster at two of Chicago’s esteemed breweries, Flossmoor Station Brewing Company and Goose Island Brewing Company, where he developed hundreds of different recipes and experimentations of wood and barrel aging, as well as mixed fermentation beers. Nick has lately been consulting with start-up and existing breweries, as they move through the phases of getting their operations off the ground and running, as well as through various expansion phases, training and forming sound best brewing practices. Nick is always excited to talk about theoretical and technical brewing practices, as well as esoteric philosophies of developing beer styles!
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