Broadcast Date: September 5, 2018
Webinar Summary
Have you ever wondered why a hemocytometer is designed the way it is?
- Does the cover slip matter?
- What happens if you overfill the stage?
- How do you measure viability successfully?
Fermentation control is fundamental to brewing at any scale; yeast health and concentration have a profound impact on fermentation performance and flavor profile. This presentation will provide an in-depth explanation and demonstration of the ASBC Yeast Method-4 used to determine cell count, viability, and vitality with a microscope, hemocytometer, and commercially available dyes.
ASBC has been sharing this knowledge for decades in order to help facilitate better beer and better knowledge surrounding yeast. Considering the brewing industry has doubled the amount of breweries in the U.S. in the last 5+ years there is no better time to teach the basics and share how impactful this knowledge can be.
Join us for a webinar and Q&A session that will provide you with everything you ever wanted to know about counting yeast.
Who Should Attend:
Any brewer, lab tech, or microbiologist that uses yeast for fermentation in their brewery, winery, or distillery.
What Attendees will Take Away:
An attendee will take away how to properly use a hemocytometer for counts and viability while gaining the confidence that their counts are correct and relevant.
About the Presenter
Kelly Tretter
New Belgium Brewing Company |
Kelly Tretter graduated with a B.S. in biology with a concentration in genetics from Colorado State University. Her first job in the industry was in 1992, starting as a sample technician on the graveyard shift at Coors Brewing Co, and then never left. While at Coors she conducted research to develop novel rapid methods for beer-spoiling organisms while working on her MS, studying with Dr. Barry Ziola at the University of Saskatchewan. After working her way through several laboratory jobs, she served as the Plant Microbiologist/QA Lab Manager for a year before making the leap to New Belgium in 2008, where she is currently the Senior Microbiologist and Microbiology Laboratory Manager. Kelly has been active in the American Society of Brewing Chemists for 15 years and joined the ASBC Board of Directors in 2012. She just finished her 3–year term serving as the ASBC Treasurer. |
