Effects of Dry Hopping on Yeast and Fermentation
With the overwhelming popularity of IPAs in a craft brewery’s portfolio, brewers have had to adapt their brewing practices to deal with increasing hop additions, mid fermentation dry-hopping, increased Vicinal Diketones (VDKs), refermentation, and insufficient yeast harvests. Using analytical brewing data and publications from all around the country, John Giarratano from Inland Island Yeast Laboratories and Brynn Keenan from Grist Analytics will answer questions about fermentation performance in heavily hopped beers and provide advice for avoiding pitfalls like fermentation lags, increased diacetyl, and under attenuation.
Diagnosing Lagging Fermentations
At small breweries, fermentation time ranges from 80 to 500 hours for warm hopped IPAs. The deviation in fermentation length varies from 30-100hrs. Where do you fall in that range and does it make scheduling, growth, and managing yeast difficult? We’ll discuss how to define fermentation metrics, and where to start if you’re on the long side of average.
Using Data to Build a QC Program
You don’t need $500,000 and a lab technician to start building a quality control component for your brewery. One of the cheapest and most effective forms of QC is analyzing production data for consistency, industry-standard ranges, and abnormal variation.
Getting to know each other
Hang out with Andrew and Brynn for an hour and get to know our founder’s back story. They talk about childhood, moving to Thailand at 18, college, beer, living in tents, rock climbing, traveling, career, and eventually starting a company.