There are many different challenges that a brewer may encounter in the brewery. Many of these problems can be addressed by including additions of nutrients, process aids, or enzymes. But what is the best suited method for each concern? In this lecture, we discuss different approaches that can be used to resolve specific brewing challenges, including serial repitching, slow fermentation/underattenuation, off flavors, low flocculation, and high sugar/high adjunct brewing. By using a targeted approach, this will ensure that the brewer is using the right addition for the job.
- Discuss different nutrients, enzymes, and process aids available that can be used as solutions for the brewing process
- Learn how to troubleshoot challenging fermentations with a nutrient, enzyme, and process aid specific approach
- Explore high sugar/high adjunct brewing (hard seltzer) methods and recommendations