Knowing the viability of your yeast is key to running strong beer fermentations especially when you are reusing yeast from a prior batch. Learn how to easily count yeast cells in your small brewery. BYO’s Technical Editor Ashton Lewis will show you two ways to get the job done including the traditional way with a microscope and some specialized equipment. He’ll also show you the packed cell count method. Learn step-by-step how to do cell counts quickly and easily with these two different methods so you know the yeast you are pitching will result in a healthy fermentation.
ASHTON LEWIS
MANAGER OF TRAINING AND TECHNICAL SUPPORT, BSG CRAFT BREWING
Using email strategically can be a cost-effective way to boost beer sales, brand awareness, customer loyalty, and business in the taproom. But the key word is strategic – how much do you
Listen to four craft beer industry veterans discuss trends specific to the Nano segment covering the financial, marketing and sales, equipment, and ingredient side.
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