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Episode 157: Hop Oils & Haze Stabilization
Two presenters from the hops technical session during the 2019 Master Brewers Conference in Calgary discuss the use of beta acid products in haze sta…
6 years, 7 months ago
Episode 044: Improving Brewhouse Efficiency by Adjusting Mash Thickness and Lauter and Sparge Volumes
Our friends from Saint Arnold Brewing Company in Houston describe how they reduced lauter times, decreased their grain bills by 5%, and increased ave…
6 years, 8 months ago
Episode 156: How Low Can You Go?
Our friends from Escarpment Labs (EP102) discuss the impact of inoculation rate on Norwegian kveik yeast fermentation.
Special Guests: Iz Netto and Ri…
6 years, 8 months ago
Episode 155: Continuum of Malt Opportunities
Our friends from a "large" craft maltster and a "large" craft brewer get together to talk about craft malt, winter barley, AMBA's guidelines for all-…
6 years, 8 months ago
Episode 012: Reducing Solid Waste in the Brewery
This week on the show, a topic that we should all be considering: sustainability. Amy (Johnson) Dragon describes how she went about reducing the soli…
6 years, 9 months ago
Episode 153: Plan Your Pitch
This week on the show, we get a glimpse at life inside a brewer's yeast supply lab. You'll hear about tips for ordering yeast, how to better align ex…
6 years, 9 months ago
Episode 152: Evaluation of FPDM for STA1 Positive (Diastaticus) Yeast in the Brewery
Saccharomyces cerevisiae var. diastaticus is a beer spoilage yeast, with contamination leading to off-flavors, over-attenuation, and over-carbonation…
6 years, 9 months ago
Episode 151: Our $700 Hillbilly Yeast Propagator
Doug needed an affordable solution for growing up yeast in the brewpub environment, so he got crafty.
Special Guest: Doug Hindman.
Sponsored By:
BSG: P…6 years, 9 months ago
Episode 039: The Language of Hops
An effort supported by a professional perfumer to establish a universal sensory language for hops.
Special Guest: Georg Drexler.
Sponsored By:
BSG: Pro…6 years, 9 months ago
Episode 149: Sourvisiae
The Lallemand Brewing team joins us to talk about their new bioengineered, lactic acid-producing Saccharomyces cerevisiae (ADY).
Special Guests: Chaz …
6 years, 10 months ago