Lesson 8 - Yeast Management
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.
Lesson Sign-off
This was the last lesson in a series of four in which we have discussed several aspects of brewing yeast.
In this lesson, we have not only covered more theory, but have concentrated, in detail, on how this theory is implemented in practical brewing.
You should now be able to:
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Describe how yeast growth is measured.
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Discuss what viability is and how it is measured in brewing yeast.
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Distinguish between viability and vitality, give examples of the various methods that are used to assess viability and discuss how the methods might be applied in commercial brewing.
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Describe, with diagrams, the patterns of growth we would expect to see in a typical brewery fermentation.
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Explain the basis of the various methods used to pitch and crop brewing fermentations.
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Discuss the important factors that need to be considered when storing cropped yeast so that it is fit for re-pitching.
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Describe, with diagrams, the key features of a vessel suitable for storing cropped yeast slurry.
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Critically assess the process used by some brewers to disinfect pitching yeast with acid.
A self-assessment lesson now follows, which will allow you to assess the level to which you have attained the outcomes of this lesson.