Yes, Funky Sour Meads
The sour beer world has exploded, but what about sour meads? In this seminar you will learn about using Lactobacillus, Brettanomyces and other funky tricks to make specialty meads that are tart and dank. Michael will share what he has learned about what works, what doesn’t, how much time is…
A Simple Fermentation Monitoring and Control System
We present a simple approach to monitor beer and other alcoholic fermentations continuously and non-invasively using carbon dioxide evolution. CO2 evolution rates are used to estimate alcohol production and extract consumption in a continuous manner with simple and relatively inexpensive instrumentation (Fermentation Automation Technology, FermAT). The technique can be used…
Fermenting on the Flip Side: Alternative Fermentations & Practices
Not everyone has the time or space for traditional homebrewing techniques, at least not all of the time. And even if you do, perhaps you're seeking something new and different to brew. This seminar will include practices that can cut down on the time and space required to brew. We’ll…
Methods of Creating and Maintaining a Wild House Culture
This presentation aims to help homebrewers create unique, complex and enjoyable beers using a house culture—a cocktail of non-traditional yeasts and bacteria from any number of sources. Several methods of creating and maintaining house cultures will be discussed and compared, each of which has been developed to make brewing with…
Step Up Your Starters: Insight into Yeast Propagation for Homebrewers
This presentation, intended for advanced homebrewers, will not be your ordinary talk about making yeast starters and how they can improve your beer. Drawing on research in yeast growth and fermentation performance , this seminar will provide insight into how yeast grows and what affects yeast growth and health in…
Yeast Culturing 101
A brief history of yeast and yeast culturing will be presented, as well as a host of information detailing how the average homebrewer can accomplish this task at home using a few different methods. Topics covered include making slants, starters, washing and growing yeast to pitchable rates. Methods for storage…
Exploring Fermentation Attenuation
Presently, there is incomplete information regarding fermentation attenuation. This talk will identify and discuss the factors involved in how well a beer will attenuate as well as explore the development of a predictive model for calculating terminal density.
Fermentation Mythbusters
Do I need a starter? Am I growing new yeast? Can I freeze yeast? Are vials really pitchable? Isn't the rule of thumb for pitch rates 1 million cells/ml/P? Is there anything wrong with overpitching? What is the origin of some yeast strains? Want to know the real answers to…
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