Yeast management and brewery hygiene
Please contact our training department for further information
Why attend
This course provides excellent training in the techniques needed to maintain hygiene and to keep yeast in a healthy condition for those working in micro- and smaller sized breweries.
Course content
The course is interactive, and includes sessions on:
- Fermentation monitoring and yeast management
- Demonstration of measuring yeast viability
- Acid washing of yeast
- Cleaning workshop
- Demonstration of rapid monitoring systems (ATP bioluminescence)
- Viewing of contaminants under the microscope
- Tasting session on contaminated products
"This course focuses on how to manage microbes, both friend and foe, by the application of simple procedures."
Steve Livens – Event Director
For further information or to check availability contact the Training Department on +44 (0)1386 842104 or