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Yeast management and brewery hygiene

This course can be run as a tailored option for those who have a number of staff who would benefit from the training or if you would like to register your own interest to attend this course on the next available date please complete the enquiry form

Benefits of attending

This course provides excellent training in the techniques needed to maintain hygiene and to keep yeast in a healthy condition for those working in micro- and smaller sized breweries.

Course content

The course is interactive, and includes sessions on:

  • Fermentation monitoring and yeast management
  • Demonstration of measuring yeast viability
  • Acid washing of yeast
  • Cleaning workshop
  • Demonstration of rapid monitoring systems (ATP bioluminescence)
  • Viewing of contaminants under the microscope
  • Tasting session on contaminated products

"This course focuses on how to manage microbes, both friend and foe, by the application of simple procedures."

Karin Pawlowsky – Event Director


Related Training

Brewery microbiology – advanced

Brewery microbiology – an introduction


Further information

For further information, to check availability or to enquire about further options such as delivery of the course via webex please contact us on +44 (0)1737 824244 or e-mail: training@campdenbri.co.uk