Focusing on yeast health and pitching rates can impact quality throughout the brewing process. This presentation reviews traditional yeast counting and pitching rates for primary fermentation and introduces techniques to fine-tune flavor and brewery processes, …More
Rob will share how Avery Brewing Company set-up and maintains a modern laboratory. This will include the micro program, the many uses of a spectrophotometer, analytical chemistry, yeast management and daily control of process.
This talk covers routine measurements, methods and calculations to get the brewer or brewery lab up to speed on important parameters needed for the public and regulatory bodies.