Yeast Cell Counting—ASBC Yeast Method–4



​Broadcast Date

September 5, 2018

10:00—11:00 a.m. CDT

Webinar Registration

As a membership benefit, webinars are offered free to ASBC individual and student members and $49 for nonmembers.
Register
Once registered, you will receive an e-mail with the webinar access link at least 24 hours in advance of the webinar.

About the Webinar

​Presenter: Kelly Tretter, New Belgium Brewing Company

Moderator: Rob Christiansen, New Belgium Brewing Company

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.

Webinar Takeaways

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.​​​