Day 202

Microbiology Nate presented some interesting information about high gravity brewing, and confirmed something I’d long suspected, that big breweries only brew about 10 worts but make about 20 beers from them by varying the dilution factor. It puts quite a strain on the yeast, and there is a high degree of oxygenation and nutrient supplementation that has to occur. Chemistry The big topics are apparently over, and the next lectures will combine 2-3 small topics in one. Today’s small topics were: Lagers and sulfur. Because of the colder process, there tends to be more sulfur present in lagers (reason #1 why …

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