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Displaying results 41-50 of 53
quality

ASBC Lab-in-a-Fishbowl, Session 2: Measuring Wort Gravity Accurately

This joint project between the Brewers Association and the American Society of Brewing Chemists (ASBC) is designed to deliver basic quality methodology to attendees. Accurately measuring wort gravity/density/sugar concentration in the brewhouse and …Read More

production

Beer Turbidity: Reasons, Analytics and Avoidance Strategy

Presented in association with VLB. Colloidal stability and the avoidance of haze are key quality parameters of beer. This seminar explores possible sources of haze in the final product, how these sources can be detected and how they can be …Read More

production

Carbonation and Conditioning Techniques

This panel presents carbonation techniques, conditioning of the beer, temperature, controls, testing CO2 volumes, brite tank configuration and more. Read More

quality

Using Spectrophotometry to Improve Your Brewing Process

This seminar helps small, expanding breweries diagnose brewing issues with a spectrophotometer and discusses how to correct those issues and grow into the process when capacity increases. The seminar includes methods for determining IBUs, oxidative precursors, FAN, polyphenols (tannins) and …Read More

quality

Getting The Most Out of Your Hemocytometer

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, ultimately giving the brewer more …Read More

quality

Discovering Diacetyl

Zach, Victory Brewing Company’s quality lab technician, discusses the basics of diacetyl production and the key factors contributing to its formation during fermentation. Learn various methods of diacetyl detection, from practical sensory evaluation to more scientific instruments for inspection. Lastly, …Read More

Displaying results 41-50 of 53