24 min listen
Episode 183: Dry Hop Creep During In-Package Conditioning
Episode 183: Dry Hop Creep During In-Package Conditioning
ratings:
Length:
28 minutes
Released:
Apr 15, 2024
Format:
Podcast episode
Description
Understanding a particular beer's fermentability—and how it changes over time—is a prerequisite to managing in-package conditioning. It’s not uncommon to observe some level of over-attenuation during refermentation, similar to how forced-fermentation tests frequently finish at a lower gravity than production fermentations. In order to reduce the risk of over-pressurization in package, it’s important for brewers to quantify the expected over-attenuation for each brand. Typically, and ideally, the over-attenuation is consistent and can be accurately accounted for within priming sugar calculations. However, this is not always the case—especially with dry-hopped beers. At Allagash Brewing Company, we created a model for our Sixteen Counties brand in order to predict and more accurately account for variable levels of over-attenuation in package due to hop creep. Special Guest: Heather Muzzy Caron.
Released:
Apr 15, 2024
Format:
Podcast episode
Titles in the series (100)
Episode 050: The Relationship Between Wort Gravity and Water-to-Grist Ratio: Author & MBAA Publications Director, John Palmer, revisits a fundamentals topic that most brewers have learned but may not think about during daily operations. Explore this topic with us for a renewed understanding so you can better plan... by Master Brewers Podcast