Gregor Brower is the Technical Consultation Manager at Omega Yeast Labs. Shortly after receiving his bachelor's degree in biology from Loyola University, Gregor began his career in the brewing industry. He worked in a variety of roles in production brewing for 10 years before joining Omega Yeast as the Director of Quality. Today, Gregor strives to be a helpful resource for the brewing community as he takes on a more educational role at Omega.

Working on improving your yeast re-pitching program, but running up against issues with dry hop timing or hop creep? We can help! We will break this talk into two camps; team early dry hop and team late dry hop. We'll cover effective strategies for repitching yeast in both scenarios and the benefits and drawbacks of each approach. Not only is yeast repitching a challenge in dry-hopped beers, but so is dry-hop creep. We will share two simple quality control assays to measure hop diastase activity and help predict the impact of hop creep on the final finishing gravity. We’ll also cover strategies to avoid extended tank time and potential quality issues with hop creep. Brewers will leave this seminar with tips to maximize their yeast repitching program and reduce hang-ups and off flavors in the cellar when making dry-hopped beers.