Practical Yeast Management in the Brewpub
David Sohigian, American Brewers Guild

Atlanta, April 1998: Managing yeast is a continuous challenge for all breweries. The brewpub's brewing environment presents its own set of unique challenges, including a restricted amount of space for brewing activity and the presence of an on-premise food service operation. David Sohigian, formerly with Oregon Fields Brewing Co. and currently teaching at the American Brewers Guild, discussed methods of yeast handling, storage and maintenance to keep yeast healthy, hearty and happy.

Following are supplemental materials referred to in David's talk.   These files are in Portable Document Format (PDF).  In order to download and read them you will need a copy of Acrobat Reader, available free from Adobe Systems Incorporated.* 

 Practical Yeast Management in the Brewpub: A .pdf version of the actual handout made available at the seminar in Atlanta. Contains information on yeast propagation vessels.

 Yeast Supplemental Material: Supplemental material that may have been referred to during the seminar, but was not provided. Includes general information on yeast handling, more details on yeast harvesting and other interesting information.

  Counting Yeast Using a Hemacytometer: A basic primer on the use of a haemocytometer, particularly the math involved in determining cell counts and pitch rate. 

Maturation of Cask Conditioned Beer
Steve Parkes, American Brewers Guild

Maturation of Cask Conditioned Beer:  A .pdf version of Steve's poster presentation covering all aspects of cask conditioning.