Yeast management and brewery hygiene
Benefits of attending
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