Lesson 8 - Yeast Management
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This lesson will explore the methods that are used to measure yeast’s concentration and to assess its health. We will then go on to describe how this knowledge underpins the methods used to store and handle yeast in the brewery.
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Yeast Handling in the Brewery
We will now move on to discuss some of the more practical aspects of yeast husbandry and explore how some of the more scientific aspects of yeast are applied in brewing.
Let us first refresh our memories. The yeast brewery cycle is shown in the following figure:
Figure: The brewery yeast cycle
We discussed propagation in the last lesson, and in the next, unit we will cover fermentation. Therefore, in the remaining sections of this lesson, we will look at the topics such as pitching, cropping and storage.