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 Methods and Math of Yeast Counting
One of the most important factors in the quality of fermentation is the number of viable yeast cells in solution. This, in conjunction with the temperature of fermentation, can be optimized to produce the flavor profile desired. This blog will discuss the method for determining how many yeast cells are in a sample. There are […]
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 […]