Keeping Your Brewery Safe with Lockout & Tagout Standards
The Lockout/Tagout (LOTO) standard covers the servicing and maintenance of machines and equipment in which the unexpected startup of the machines or equipment, or release of stored energy could cause injury to employees. Machines that start up unexpectedly while being serviced can cause severe injury or even death. Energy sources may include: electrical, mechanical, hydraulic, […]
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 […]
Cleaning Under Pressure
Traditional bright tank and serving tank cleaning with sodium hydroxide (caustic) requires the brewer to vent C02 out of the vessel, in order to avoid neutralizing the caustic and creating a hazardous vacuum. The introduction of oxygen to the tank and the time required to heat, clean and purge and pressurize a bright tank can […]
Shelf Life On A Budget
The question of shelf life is a crucial one for breweries entering the retail market or expanding their distribution. It can also be a very expensive one to answer, when using best-practice techniques – namely a highly-sensitive oxygen sensor and can/bottle-cap piercer on the packaging line. This article will briefly examine the factors impacting shelf-life, […]
Fall Prevention
The Occupational Safety & Health Administration (OSHA) requires employers to take measures in their workplaces to prevent employees from falling off walking/working surfaces or into floorholes. In the brewing industry, when an employee is on a walking-working surface with an unprotected side or edge that is 4 feet or more above a lower level, protection […]
Webinar: pH and Titratable Acidity – Understanding what they are, how they differ, and how they can compliment brewing quality control
This webinar presented to you by Beyers Analytical and will educate you on what pH and titratable acidity (TA) are, how they can be measured, and when/where these measurements are useful. There is a common misconception that monitoring pH will provide an accurate snapshot of the acidity of a sample. The webinar will show why […]
Webinar: Your Production Footprint and Implementing an Environmental Management System
In this webinar, Erin Cox from Great Divide Brewing covers what resources are already out there to help your brewery implement an environmental management system.
Webinar: Improved Brewhouse Cleaning using Caustic and Hydrogen Peroxide
In this webinar, Dana Johnson from Birko discusses how to boost your caustic or alkaline cleaner with hydrogen peroxide instead of climbing into the kettle to remove soil after a CIP. Click here to listen to the entire webinar. Click here for a follow up Q&A blog.
Propagation of Yeast With A Home Grown System
We have been propagating all of our own yeast at Odell Brewing Company since at least 2009 when I started, and I’m sure we did it for many years before then too. The benefits of cultivating your own yeast are numerous. It gives the brewery complete control from a few colonies all the way up […]
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 to ferment the sugar extracted from the mash into ethanol and CO2. This, in conjunction with the temperature of fermentation and health of the yeast population can be optimized to produce the flavor profile desired. […]
