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Webinar Access

This webinar was cancelled.

About the Webinar

Moderator: Riley Seitz, Surly Brewing Co., Minneapolis, MN

Presenter: James Fetherston, Summit Brewing Company, St. Paul, MN

This webinar will focus on in-house yeast propagation. It will begin with a brief overview of the cell and molecular biology of yeast, then dive into the necessities of planning for propagation in your brewery, and the benefits of propagating in-house. James Fetherston from Summit Brewery will walk you through the process that they use at Summit, and discuss how to scale yeast propagation for breweries of different sizes.
 
Program Agenda:
  • Yeast—What is yeast? The cellular and molecular biology of Saccharomyces cerevisiae
  • Propagation—O2 equipment, respiration vs. fermentation, propping up inoculations
  • The Process—propagation at Summit Brewing, scaling for different sized-breweries
  • Pitching Yeast—How much fresh pitch do you need?
  • Why Propagate In-House?—the benefit of propagating in house for different sized breweries

Webinar Takeaways

  • How to move towards in-house propagation and the necessary time and equipment needed to do so.
  • Why in-house propagation could be beneficial to your brewery.

Who Should Attend

  • Any brewery lab staff brewers

About the Presenter


James Fetherston was a food microbiologist for four years and worked in reagent production before making the jump into the beer industry by taking the brewing microbiologist position at Summit Brewing Company in 2012. After 5 ½ years of bug hunting and yeast propagation he took a position as a brewer at Summit to further his education of beer. He still works closely with the quality department, particularly with yeast management.