Displaying results 221-230 of 320
Brewhouse Operations, Part One: Influence on Yield and Quality
Presented in association with VLB. Each step of production influences the yield and quality of the final product. This seminar will examine the main influences in milling, mashing and lautering with regard to their influence on yield, colloidal stability, microbiological …Read More
Yeast: The Owner’s Manual
Unlike other brewery equipment, brewers yeast does not come with an operator’s manual. This talk will cover the essentials of yeast management, including feeding, pitching, cropping and storage of your yeast. Selecting and renewing your yeast as well as handling …Read More
Going Pro: Making the Transition from Homebrewing to Professional Brewing
There are big differences between making beer for a hobby and making it for public sale. In this seminar, Steve Parkes explores key “going pro” concepts with attendees. Read More
Brewhouse Operations, Part Two: Influence on Yield and Quality
Presented in association with VLB. Each step of production has influence on the yield and on the quality of the final product. In part two of this seminar, Burghard Meyer will discuss the main influences of boiling and wort treatment …Read More
Production Managers Panel
A panel with five production managers from varying sized breweries will discuss different aspects of day-to-day production. An opportunity to share best practices and talk shop. Read More
Evolution of a New Hop Pellet Type for More Efficient Dry Hopping
Effective dry hopping depends on the quality of the hops used as well as the pelleting process and what occurs during storage and dry hopping. We will discuss lessons learned about hop pellet attributes that improve dry hopping efficiency, and …Read More
Kettle Souring: Three Brewers Talk Methods and Practices
Three brewers explain the process of kettle souring with lactobacillus. Read More
Displaying results 221-230 of 320
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