Aber Instruments, Lallemand and BFBi are co-sponsoring what will likely be the most in-depth conversation about yeast management ever held in one day. To be held in Birmingham, U.K., on Oct. 14, “Modern and Efficient Yeast Management” is aimed at brewers and microbiologists in both the traditional large breweries and the craft beer market. Topics covered will include:
- How to choose the correct yeast for fermentation
- Laboratory yeast storage and supply
- Yeast propagation
- Yeast handling and storage in the brewery
- Assessing yeast condition
- A trouble shooting panel session on yeast related fermentation problems
Here is your registration link. The fee to attend is £60 or £25 for students.
The seminar will be chaired by Professor Chris Boulton (SAB Miller) and Professor David Quain (University of Nottingham), the co-authors of the widely respected volume “Brewing Yeast and Fermentation.” It will include presentations from both chairmen plus Graeme Walker, director of the Abertay Yeast research group; Alex Speers, chair of the ICBD; Graham Stewart, retired Chair of ICBD; and Chris Powell, yeast and fermentation lecturer at the University of Nottingham. There will also be informative lectures from brewers, yeast suppliers and yeast process equipment specialists.
More details of the talks:
- How to choose the correct yeast for fermentation;
- Yeast cropping and storage;
- Assessing yeast condition;
- How to minimize the stress on yeast in a brewery;
- High gravity brewing and yeast management;
- Implementation of a complete new yeast propagation plant and yeast management system—a contractor’s perspective;
- Evaluating a portable yeast pitching skid for reliable and accurate pitching for craft breweries;
- Laboratory yeast storage and supply;
- Dry yeast: production and application; and
- Yeast flocculation and current approaches to the quantification of flocculation.
If that seems like too far of a walk for you, we have some excellent yeast articles in our archives worth a scroll.