Jessie Smith is the owner and principal scientist at Queen City Quality, a lab testing service designed with New York State breweries in mind.
Brewers don’t typically lose sleep over Bacillus, despite it being ubiquitous throughout the brewery. Being aware of it and knowing when it can cause problems can help ensure better, more consistent beer.
Understanding this off-flavor, how to test for it, and how to reduce it is key to producing commercially viable beer.
As brewers, we love our low DO levels and our cans of light, crisp lager in the summertime. Unfortunately, so do a couple of the stealthiest spoilage organisms known to the beer industry.
Widely available programs such as Excel or Google Sheets can be simple yet powerful tools for your brewing business, helping you achieve more consistent fermentations and a more predictable brewing schedule.
No brewery is too small or too short-handed to get a sensory panel going, and the education and expertise gained can be invaluable to the business. Here’s how to get your panel off the ground.