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Event
Yeast and Fermentation for Small Breweries
For many craft brewers, sound microbiological practice remains the most challenging aspect of brewery operations. Yet, in reality, many areas of "brewing micro" are both easily understood and easily put into practice, giving the brewer a far greater degree of control over all aspects of fermentation and beer flavor production.
The Siebel Institute Yeast and Fermentation for Small Brewers seminar covers areas of brewing and lab technology that will form the foundation of yeast-related quality control in your brewery. In just 4 hours, Lyn Kruger, President of Siebel Institute, will present materials based on a wide range of topics, with content that allows students to easily understand the concepts presented regardless of their prior experience in microbiology and fermentation science. Just some of the topics covered include:
Basic microscope requirements
Cell counting with a microscope and Haemocytometer
Serial dilution techniques
Viability assessment w/ Methylene blue
Calculating amount of yeast to add using Haemocytometer, centrifuge
Visible signs of yeast age under microscope
Cropping timing, storage of cropped yeast incl. temperature and time
Propagation from slopes, small samples through to pitchable amounts
Dried yeast alternative
Yeast banking through a service provider types of long-term storage, steps taken in safeguarding culture collection
Oxygen in wort effects on yeast growth, ester production, fusel alcohol production
Temperature of fermentation - effects on yeast growth, ester production, fusel alcohol production
Diacetyl production and control
This seminar is important for anyone working in commercial brewing operations, and it is also highly applicable to intermediate-to-advanced homebrewers who are looking to improve and expand their microbiological practice.
About the Instructor: Lyn Kruger
Lyn Kruger worked for South African Breweries as Development Microbiologist and Microbiology Consultant. She holds her B.S. in Microbiology and Chemistry from Rhodes University and her M.S. in Fermentation Microbiology from the University of Witswatersrand. Lyn is President & COO of Siebel Institute, and she has traveled extensively throughout the globe to speak on topics related to brewing microbiology, yeast and fermentation as well as aspects of brewing sensory analysis.
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LocationSiebel Institute of Technology (View)
900 N. North Branch Ave Suite 1N
Chicago, IL 60642
United States
Categories
| Minimum Age: 21 |
| Kid Friendly: No |
| Dog Friendly: No |
| Non-Smoking: Yes! |
| Wheelchair Accessible: Yes! |
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