The ASBC 2011Winter Workshop
Making the Microscope Your Friend
WHEN: Sunday January 30th, 2011 from 1:00 pm to 5:00 pm.
WHERE: Widmer Brothers 929 Russell Dr. Portland, OR.
Limited seating, so contact Jess Caudill at Wyeast-
Jess Caudill Jess@wyeastlab.com (541) 354-1335
Beginning Microscopy for Brewers: How to introduce a microscope into your
brewery to improve process and quality control.
A microscope is the first piece of lab equipment a brewery should purchase. Through this introductory class, brewers will learn how to use a microscope to do the following:
• Perform cell counts on yeast slurry, pitched wort and fermenting or finished beer.
• Perform viability analysis on yeast.
• Preliminary identification microorganisms other than yeast.
Through this demonstration, the brewer will learn how to properly dilute samples for analysis. We will also show you how to use the information you gather with the microscope to adjust pitch rates of your wort.
This is a hands-on class with the option to purchase a microscope and a preliminary set of instruments which will allow you to immediately set up a microscope in your brewery.
Microscope kit will include a binocular compound microscope with stage controls, a hemactyometer, and a sample dilution kit. Price: $290, add $10 for lunch and handout materials.
If you are not interested in purchasing the microscope kit, you will need to bring your own microscope and hemacytometer to the class, bring $10 for lunch/handout materials.
Thanks to Eric Wager and Widmer Bros. for hosting.
Cheers,
Scott Bruslind
Analysis Laboratory
Making the Microscope Your Friend
WHEN: Sunday January 30th, 2011 from 1:00 pm to 5:00 pm.
WHERE: Widmer Brothers 929 Russell Dr. Portland, OR.
Limited seating, so contact Jess Caudill at Wyeast-
Jess Caudill Jess@wyeastlab.com (541) 354-1335
Beginning Microscopy for Brewers: How to introduce a microscope into your
brewery to improve process and quality control.
A microscope is the first piece of lab equipment a brewery should purchase. Through this introductory class, brewers will learn how to use a microscope to do the following:
• Perform cell counts on yeast slurry, pitched wort and fermenting or finished beer.
• Perform viability analysis on yeast.
• Preliminary identification microorganisms other than yeast.
Through this demonstration, the brewer will learn how to properly dilute samples for analysis. We will also show you how to use the information you gather with the microscope to adjust pitch rates of your wort.
This is a hands-on class with the option to purchase a microscope and a preliminary set of instruments which will allow you to immediately set up a microscope in your brewery.
Microscope kit will include a binocular compound microscope with stage controls, a hemactyometer, and a sample dilution kit. Price: $290, add $10 for lunch and handout materials.
If you are not interested in purchasing the microscope kit, you will need to bring your own microscope and hemacytometer to the class, bring $10 for lunch/handout materials.
Thanks to Eric Wager and Widmer Bros. for hosting.
Cheers,
Scott Bruslind
Analysis Laboratory
Comment