Brewer Yeast – Yeast Handling & Microbiology

In this workshop, apprentices are introduced to yeast propagation and the yeast cycle.

Summary

Apprentices undertake practical sessions comparing wet yeast systems to dry yeast systems, learning how to focus a microscope, count yeast and carry out a viability check.

They are also introduced to microbiological spoilage and the key organisms involved.

Content covered

Dry yeast
Microbiology and hygiene
Yeast in the lab
Fermentation management

Duration

One day

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