The best employee you will ever hire is yeast. However, keeping yeast content, happy, and working at its peak is a challenge for small brewers who usually utilize multiple yeast strains over intermittent periods. Matt Couch from Lazarus Brewing Company and Dr. Laura Burns from Omega Yeast will discuss best practices for yeast handling, while acknowledging the challenges in the dynamic world of small-scale brewing and providing solutions that will keep your yeast functioning better than ever.

Learning Objectives:

Learn best practices for yeast handling; Discuss challenges for yeast management in a small brewery or brewpub; Provide solutions for yeast handling in a small brewery or brewpub; Share real world examples of issues and solutions in yeast performance