Description
Without a doubt, the most important “ingredient” to bring you success is your yeast. It needs to be handled properly and it falls under the policy, rules, and procedures that you would implement. Those methods will establish the guidelines for the selection, the propagation, the pitching, the cropping, and the storage of your most loyal and hardworking ally a.k.a. your yeast slurry.
Learning Objectives
- Identify resources for selecting and propagating the select yeast strains for a brewery
- Provide sound Standard Operating Procedures to ensure adequate yeast pitch rates
- Discuss the various methods of cropping yeast cultures and maintain high quality cultures for re-pitching
- Identify important parameters for quality storage of yeast cultures
- Discuss the considerations of brewery production and incorporation of Yeast Management
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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