Harvesting and repitching yeast turns a recurring per-batch cost into a reusable asset, while giving brewers tighter, more predictable control over fermentation and less dependence on vendor lead times. Join us Tuesday, August 11 at 4 PM ET as working brewers who’ve made the switch walk through why the practice pays off, the obstacles that keep breweries from starting, and the repeatable process that makes it work at any size.
Title: “Everything You Want to Know About Harvesting and Repitching Yeast”
When: Tuesday, August 11, 4pm ET / 3pm CT / 1pm PT
Where: Virtual – Register here
You will learn:
- How to begin harvesting with minimal equipment — a retrofitted keg or a low-cost brink, a short hose, sight glass, and valve are enough to start
- The timing and technique that make a harvest repeatable batch after batch: full crash, held head pressure, trub drop, then slurry collection
- How to repitch with confidence — checking cell count and viability, converting slurry to the right pitch rate, and adjusting oxygenation and nutrients once you’re off dry yeast
- How to track generations and set a retirement point up front, so quality decisions aren’t made batch-by-batch
- How to estimate the savings harvesting delivers at your production volume, so you can make the case before you invest
Speakers:
- Kristen Ewer, Senior Brewing Expert, Sennos
- Christophe Perdu, Director of Operations, Grand Strand Brewing Company
- Amber Sawicki, Head Brewer and Director of Operations, Boomtown Brewery
- John M. Verive, Contributing Writer, Craft Beer & Brewing
Register now for free to join us for the live, interactive discussion.