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Episode 183: Dry Hop Creep During In-Package Conditioning

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Content provided by Master Brewers Association of the Americas (MBAA). All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Master Brewers Association of the Americas (MBAA) or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

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.

Sponsored By:

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291 episodes

Artwork
iconShare
 
Manage episode 412577735 series 2578688
Content provided by Master Brewers Association of the Americas (MBAA). All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Master Brewers Association of the Americas (MBAA) or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

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.

Sponsored By:

Links:

  continue reading

291 episodes

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