Lab Practicum: Putting Your Yeast Essentials 2.0 Knowledge to Work (Asheville)

Oct 7, 2020

Early Registration

Oct 7, 2020

This one-day class is a supplemental lab that continues and expands upon the topics and techniques discussed during presentations and the lab portion of Yeast Essentials 2.0. With a small group size and one-on-one guidance by the White Labs technical team, you will learn detailed procedures to improve your brewery’s yeast handling, storage and general quality checks.

Procedures which will be reviewed and practiced include:
     • General sanitation including pulling samples aseptically
     • Cell counting and pitch rate calculation
     • Harvesting yeast to a brink/corny keg
     • Pulling yeast sample from brink
     • Taking gravities/pH correctly
     • Determining cell count, slurry density, viability and pitching yeast
     • Prepping media, plating samples and determining possible sources of contamination
     • Clearing samples for packaging through validations of VDK and sensory attributes
     • Creating a specific quality control program at your brewery

Sign up

Buy now using our mobile app or by emailing [email protected]. you may also contact our customer service team by calling 888.593.2785.

Event Tabs

We reserve the right to cancel classes 30 days + prior to commencement in the rare cases enrollment goals are not met or for other reasons. We recommend that you not pay or reserve travel arrangements until 30 days prior to a class to avoid change fees or other expenses. White Labs will refund enrollment costs but not other expenses (such as airline cancellation or change fees) for cancelled classes.