Harvesting and repitching yeast turns a recurring per-batch cost into a reusable asset, while giving brewers tighter, more predictable control over fermentation and less dependence on vendor lead times. In this webinar, working brewers who've made the switch walk through why the practice pays off, the obstacles that keep breweries from starting, and the repeatable process that makes it work at any size.
Speakers Include:
Kristen Ewer, Senior Brewing Expert, Sennos
Christophe Perdu, Director of Operations, Grand Strand Brewing Company
Amber Sawicki, Head Brewer and Director of Operations, Boomtown Brewery
John M. Verive, Contributing Writer, Craft Beer & Brewing