This month instead of our usual club meeting, we had a very special tour from Richard Preiss of Guelph’s own Escarpment Labs. Richard explained their yeast growth process in the “brewery-like” part of the facility which included some tips on how to maximize yeast health and freshness.
Richard then invited us into the lab to talk about the importance of quality control for the yeast lab. We got to see the plates containing the yeast cultures that eventually get grown into full sized brewery pitches, as well as the growth media they use to check for contamination.
At this point, Richard answered many questions including, but not limited to: diastatic yeast contamination, mixed fermentation ratios and how to best store harvested yeast slurries. It was very informative and I think it’s safe to say that the group learned a lot about yeast!
We also got to pick up some ultra fresh homebrew sized pitches of Escarpment Labs yeast. There’s no doubt that this yeast will be used to make more awesome beer in the future.