This session focuses on the idea that yeast can be used strategically, rather than just as an simple ingredient addition, to both increase quality and reduce costs. It offers actionable methods for breweries of all sizes to maximize yeast value through the smart management of fermentation practices.

Learn how to:

• Set and manage a yeast budget to guide data-driven decisions
• Sequence fermentations effectively (e.g., scheduling mid-gravity fermentations to develop yeast vitality before high-gravity batches)
• Ensure consistent fermentations with proper aeration and vital nutrient management, especially oxygen and minerals
• Monitor yeast health using simple, low-cost metrics like gravity, pH tracking, and cell counts or pitch rate estimations
• Proper harvest and storage techniques to preserve vitality for up to two to three weeks
• Implement repitching strategies (e.g., harvest splits, double batching, pressurized fermentation) to stretch your yeast across multiple batches, lower pitch rates, or speed up fermentations

This session offers real-world examples to demonstrate how small details can yield significant annual savings.

Learning Objectives:

• Learn how to manage yeast as a financial asset by setting budgets and tracking costs; identify what you currently spend, and where you need to be for success, then implement strategies to achieve this goal
• Understand how fermentation scheduling impacts yeast health and beer quality
• Gain practical tools to monitor yeast vitality with cell counts, pH, and gravity tracking
• Apply best practices for harvesting, storing, and repitching yeast to extend its lifespan
• Learn about fermentation methods and techniques that can lead to cost saving opportunities in your production facility