This seminar, presented by a brewer, provides basic information about refrigeration that every brewing professional needs to know. Having a basic knowledge of refrigeration allows the brewing professional to recognize false claims made by equipment suppliers and service personnel. Learn why you need a basic understanding of refrigeration instead of spending 30 years at the school of hard knocks.

Overall, brewers know very little about refrigeration, which can lead to being taken advantage of by unscrupulous refrigeration suppliers and techs. Uncover the mystery of your chiller and other heating, ventilation, and air conditioning (HVAC) equipment. Learn several refrigeration terms and why they are important to know and understand. Example: What is saturated suction temperature (SST) and why is it important to know this data point of your chiller?

Learning Objectives

• Learn the benefits of having a basic understanding of refrigeration
• Gain the ability to diagnose refrigeration issues and to better engage the proper service personnel
• Walk away with vital knowledge when choosing refrigeration equipment to purchase
• Reduce the likelihood of being ripped off

About the Speaker

Kent Taylor, Co-Founder

Blackstone Brewing Company

Kent Taylor has been involved in the craft brewing business for 30 years. He co-founded Blackstone Restaurant and Brewery, a brewpub, in 1994, and the Blackstone production brewery in 2011, both in Nashville, Tennessee. Kent managed the design, engineering, and building of both breweries. With the help of many talented folks, he managed all technical aspects of the brewpub brewery until its closure in 2016 and continues in that role with the production brewery to this day. He serves as a member of the Brewers Association Technical Committee and as vice chair of the Engineering Subcommittee.