Troubleshooting Common Fermentation Problems
Looking to gain a grasp on troubleshooting the most common of fermentation problems? After 24 years in the fermentation business we have developed in-depth knowledge on troubleshooting fermentation issues ranging from off-flavors and flocculation to problems with pitching yeast.
We are hosting a 60 minute live webcast (times in PST) with Q&A to briefly discuss fermentation issues and the best practices to resolve them.
- What to look for when repitching yeast from viability to pitch rates, dissolved oxygen and nutrients
- Top causes of poorly flocculent yeast and best resolutions
- Off-flavors ranging from esters, higher alcohols, phenols and an emphasis on diacetyl
This class is taught by White Labs Education & Engagement Curator, Erik Fowler. Erik has more than eight years experience in beer and wine service and education and holds his Cicerone Certification® as well as a certificate in the Business of Craft Beer from San Diego State University.
Who should attend:
This class is ideal for production brewers, brewing managers and QA staff.
How to sign up:
To view a full list of educational workshops offerings, visit whitelabs.com/education. White Labs is here to assist with your fermentation needs and help grow your operations by providing your team with educational training, products and services.