Yeast Talk, Sat 10 May

posted in: events, science, technical | 0

I’ve been asked to give a presentation to the Midlands Craft Brewers group at their meeting on Saturday, May 10, 2014 at the Craven Arms in Birmingham. I’m going to be talking about one of my favorite subjects: yeast. I’ll cover the practical aspects of how to get yeast to make you the best quality beer possible by controlling temperature and making a good selection.

Here’s my draft outline:

Dry yeast vs. liquid yeast

Yeast varieties – characteristics and differences

  • Ales
  • Lagers
  • Hybrids

Yeast metabolism – what yeast do to beer

  • Fermentation regime – what happens in each phase and optimal temperatures
    • Lag
    • Exponential growth
    • Stationary
  • By-products – compounds & flavors produced/reduced by yeast during fermentation
    • Esters
    • Phenols
    • Fusel alcohols
    • Diacetyl
    • Sulfur
    • Organic acids

Choosing your yeast strain – practical choices

  • Temperature range
  • Attenuation percentage
  • Beer style & flavors
  • Flocculation
  • Availability
  • Versatility

Common problems and solutions

  • Temperature control
  • Stuck fermentation
  • Off flavors
  • Poor attenuation
  • Carbonation

New members are welcome to attend and join the group.

Crowdfunding Mention

posted in: media, operations | 0

Most Britons have never heard of Hamilton College in rural central New York. That’s where I received my undergrad degree. It’s a very small, exclusive, private liberal arts college (“university” in British). It would start snowing in early October and there would be canyons of snow until May.

Anyway, my alma mater has published a blurb about Sacre Brew’s recent crowdfunding campaign.