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production

Managing Clean and Wild Beer Production in a Shared Space

Brewing both traditional Saccharomyces-driven (aka clean) beer and wild, mixed culture, or spontaneous (aka sour) beer in the same facility can be a daunting task. We’ve all heard the stories of rampant cross-contamination or unintentional sours at other breweries. We’ve …Read More

quality

Yeast Storage Solutions: Theory and Practice

Methods have been developed for potentially storing yeast for longer periods, which have been investigated by the team at Lazarus Brewing Company. Results of these investigations are shared and discussed in this presentation, as well as the theory behind storage …Read More

quality

Small-Scale Yeast Management

The best employee you will ever hire is yeast. However, keeping yeast content, happy, and working at its peak is a challenge for small brewers who usually utilize multiple yeast strains over intermittent periods. Matt Couch from Lazarus Brewing Company …Read More

quality

Observations on Tracing Dissolved Oxygen Pickup in Beer Packaging

Join Andy Tveekrem, Brewmaster and Co-Founder of Market Garden Breweries, as he presents a practical guide to techniques for assessing and reducing dissolved oxygen (DO) pickup across packaging operations, with an emphasis on small scale (25-100 cpm) fillers for bottles and cans …Read More

production

ASBC Lab-in-a-Fishbowl Session 2: Titratable Acidity and pH

This joint project between the Brewers Association and the American Society of Brewing Chemists (ASBC) is designed to deliver basic quality methodology to attendees. Monitoring of potential hydrogen (pH) at various stages in the brewing process is a critical control …Read More

Displaying results 11-20 of 43