4 Things You Need to Know About Dust Collection for Breweries
Dust collection has become a big topic for brewers recently because of new National Fire Protection Association (NFPA) standards. So, if you’re wondering why your city is suddenly requiring it and what your options are, here are the main things you need to know. The Explosive Nature of Grain Dust When grain is milled, its […]
Effect of Hop Addition Timing on Thiol Concentrations in Beer
By Nick Harris, Cofounder at Berkeley Yeast Tropical flavor intensity in beer correlates with the concentration of thiols such as 3MH and 3MHA. These two molecules can contribute big notes of guava, passionfruit, and grapefruit. Certain yeast strains have been bioengineered for dramatically enhanced thiol biotransformation and produce beer with significantly more tropical character than […]
Implementing the Scientific Method in your Brewery: Part 2
By Robert Meehan Ph.D., Head Brewer at Living the Dream Brewing Introduction: In part one of this series, you were introduced to the steps of the Scientific Method. Science, however, is an ever complex and fickle endeavor. The ability to control and repeat your processes will mean your conclusions have more validity and your actions […]
PCR Testing in Your Brewery
Cover your eyes, we’re about to get super nerdy up in here. PCR Testing in Your Brewery By Eric Larkin, Owner and Head Brewer at Cohesion Brewing Co. and John Giarratano, Owner Inland Island Yeast Labs Polymerase Chain Reaction or PCR is a technique for amplifying a particular gene of interest millions or billions of […]
The Art and Science of Hazy Beer
The Art and Science of Hazy Beer By Dr. Laura Burns, Director of Research & Development at Omega Yeast Labs Hazy IPAs have been around for a little over a decade, and the same goes for Omega Yeast Labs which opened in 2013. Craft beer was ignited by the haze craze, and inherently so was […]
VDK & Warm Dry Hops…a love story
Let’s dive in to the science of dry hop additions at primary fermentation temperatures or “warm dry hopping” and how it produces something known as “dry hop creep”. Christopher O’Connor – Director of Quality & Technical Brewing @ Sleeping Giant Brewing Company BACKGROUND Introduction: One of the nice things about working for a contract brewery […]
Brewing Boots
For the long-term health of a brewer, either for yourself or for your employees, brewing boots are a top concern. This blog article will examine a few considerations that may impact your decision on boot style and features, and give a few recommendations for boots from CBG members. These recommendations have not been solicited for […]
Let’s Talk Carbonation
First a bit about myself and the production facility I work in as I have found the size of the facility will dictate how and when you will add CO2. I have been working in a small brewery since the mid 2000’s only ever used a carbonation stone and the classic Zahm & Nagel for […]
The Basics of Kettle Souring
To produce sour beers in a cost-effective and scalable way, brewers are increasingly turning to ‘Kettle Souring’. This is particularly true as canned sour beers gain a foothold in the market (beginning with early adopters like Anderson Valley’s Gose in California and DESTIHL’s Wild Sour Series in Illinois, but now abundant enough in Colorado to […]
