💃🎉🎈 Happy 1 Year Anniversary Everyone!!!

With me is Alix Blease from Lallemand, this episode is targeted at brewers looking to repitch their yeast. 

We will cover everything from start to finish and by the end you should have the confidence, understanding and know-how to stop the dreaded pitch and ditch and start maximising the yeast you purchase. If you are already repitching your yeast, don’t drop out just yet, I am sure you will want to confirm that you are repitching your yeast correctly and that there might be a more efficient way to do it. 

Topics Covered:

• What yeast can be repitched
• How to avoid contamination 
• Forced Ferments 
• How Sensitive Is Yeast?
• Cell Viability
• How Many Times Can You Repitch
• How Many Times Should You Repitch
• When to Repitch
• Methods of Repitching
• How To assess under/Over Pitch
• What Do You Need To Do With Your Wort

Chapters 

00:00 Welcome 
00:54 Podcast Anniversary and Reflections
02:43 Introduction to Yeast Repitching
03:58 Guest Introduction: Alex Blease
04:28 Understanding Yeast and Scientific Papers
08:04 Yeast Repitching: Best Practices
11:51 Assessing Yeast Quality
15:24 Microbial Contamination and Testing
21:50 Practical Tips for Yeast Repitching
36:16 Yeast Pitching Strategies
36:57 Genetic Mutations and Yeast Adaptation
37:41 Bottom Cropping Lager Yeast
39:44 Indicators for Cropping Yeast
41:49 Methods for Repitching Yeast
51:49 Yeast Nutrition and Health
58:01 Common Yeast Issues and Solutions
01:02:49 Hands-On Learning and Workshops
01:05:24 Final Thoughts and Contact Information

🔗 Alix Blease's Contact

🔗 Chris' LinkedIn

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