Belgian yeast contributes some of the most interesting and unique yeast characteristics to a beer when used properly. Along with great aroma and flavor development, there can also be many unknowns with Belgian yeast. Some …More
This seminar explains why and how dissolved oxygen can affect flavor development in both wort and beer.
With few brewers on staff to assure continued innovation and excellence, each employee in a craft brewery needs a firm grasp of brewing science and engineering. Presenter Michael Lewis explains why.
This presentation discusses what we expect to happen during fermentation-what can go wrong and how to detect and (hopefully) fix the brew.
Wort is a Middle English term for a root. Therefore, the meaning of the word is consistent with wort’s role as the basis of a good beer. This talk covers practical ways to control the …More
This talk explores the interaction of water and malt chemistry in the mash, as discussed in the recent book from Brewers Publications, “Water: A Comprehensive Guide for Brewers”, by John Palmer and Colin Kaminski.
Avery Brewing Co. discusses the recent integratation of a mass flow meter into a mobile yeast pitching skid. By incorporating this technology they achieve precise yeast pitch mass and volume resulting in accurate target cell …More
In the past it would have been considered science fiction to analyze the complete DNA sequence of almost 100 yeast strains used specifically in craft brewingÑbut now it has been done!
A highly sensitive inline sensor was installed at Iron Hill Brewery to monitor the lauter process from first runnings all the way through sparging and final collection. This talk presents the data to show lauter …More
Every brewer knows oxygen is key to successful fermentation and great beer. But when, how much, and how often to add it? Discover tips for oxygenating for optimal performance, as well as insight into how …More