PRACTICAL RESULTS FROM IBD STUDY AND CERTIFICATION

Understanding WHY - the scientific reasons behind the art of brewing
- Much deeper understanding of hops, yeast, water, malts, finings, adjuncts, history of styles, history of brewing

- IBD and MBAA membership and access to technical journals online:
         - MBAA Technical Quarterly
         - Journal of the Institute of Brewing
- 10% discount on all books, journals
- MBAA conventions, Oregon chapter and National (2011 - SF)

                                        ACTUAL STEP CHANGES:
 

YEAST PROPAGATION:

- Oxygenate yeast slurry or propagated yeast with small amount of wort or beer - WAIT an hour or two, then add the rest of the wort (avoids oxidizing the wort – aids in stabilization, more consistent fermentations)  Kunze 399, Boulton 433ff, Priest 300, Essays 133.  Basically oxygenating YEAST instead of WORT

- Chlorine dioxide with yeast slurry (kills more bacteria, some wild yeast)

- Add pure oxygen to Erlenmeyer flask after boiling/cooling before putting on stir plate 
   so that sterile oxygen is taken-up by the yeast instead of unsterile air in the room

MALT:

- Malt specifications (especially Kolbach index, TSN, DP, proten level)

MILLING:

- Milling directly into mash tun in other room - reduces lactobacillus dust exposure

MASHING:

- Underletting mash tun water, sparge water to lauter tun: avoid HSA

- pH: mash, kettle, FV, beer - yeast autolysis

- Brewing salts: calcium, pH, flavor

- Mash acidification with lactic acid, salts

- Oxidation: CO2 cover for: 

            a) Transfer from kettle to Winpak (fill tube as well as Winpak)

            b) Transfer from Winpak to FV (Winpak, transfer tube, FV)

            c) Transfer from FV to Keg

            d) Erlenmeyer flask with deaerated water when mixing finings

BOIL:

- Closed system transfers wherever possible:

          a) LT to Kettle

          b) Whirlpool to Winpak (cooling vessel)

          c) Winpak to FV

          d) FV to Keg

- Opening hop flowers to dispose of sprig and expose lupulin gland resin and oils. Higher utilization and isomerization.

- DSM: cool kettle to below 80*C before starting whirlpool with undermodified and Pilsner malts - leave fan on during whirlpool)

- Irish Moss affects cold trub, not hot (encourages settlement with yeast sediment)

- Whirlpool pump:
  15 min - Whirlfloc
  15 min - whirlpool
  20 min - settle period  (not less than 20 - Kunze 391)

FERMENTATION:

- Oxygen for aeration (21% vs 100%) - high gravity > 16*P/OG 64; lagers

- Avoid cold crashing lagers

- Diacetyl rest calculation (MBAA, II, 29)

CLARIFICATION/STABILIZATION:

- Sedimentation/clarification at 28*F (Bamforth, Kunze 440)

- Fining techniques (silica gel, isinglass, PVPP - Clarex)

FILTRATION:

- Plate and frame filtration

  a) Rough polish 7 microns (powdery yeasts)

  b) stabilization protein-polyphenol complex

CLEANING/SANITATION:

- Sump pump to clean draft beerlines, taps, kegs, keg poppets using mechanical turbulence

- Dismantling, Cleaning, Sanitizing kettle valves after each use