In this episode of the Quality Focused Pro Brewers Podcast, Hendo and Adsy tackle a brewing issue that often gets overlooked but can make or break beer quality: dissolved oxygen (DO). They explore why DO management is essential for maintaining hop aroma, preventing off-flavors, and ensuring shelf stability, especially in delicate beer styles like IPAs and NEPAs. From understanding the intricacies of DO measurements to preventing oxygen ingress during production, Hendo and Adsy provide actionable tips on managing DO effectively in any brewery setup.

Listeners will also gain insights into the cumulative impact of DO across different stages of beer production, and why small details—like purging hoses and valves—matter in the pursuit of quality. Whether you’re just starting in a professional brewery or looking to improve DO control in your setup, this episode is packed with essential tips for consistent, high-quality results.

What You’ll Learn:

• The significant impact of dissolved oxygen on beer quality and freshness.
• Why managing DO in parts per billion (ppb) is crucial, especially for hoppy beer styles.
• The high cost and challenges of acquiring accurate low-range DO meters and alternatives for smaller breweries.
• Key techniques like “think small, act big” for minimizing DO ingress at each stage of production.
• How to prevent DO ingress through practices like purging tanks and lines with CO₂ or nitrogen.
• The importance of DO management when using modern ingredients like hop extracts and terpenes.
• How to troubleshoot and identify potential sources of oxygen ingress in the brewery.

Resources Mentioned:

• Rockstar Brewer Academy’s Minimize Dissolved Oxygen module
• Join the Quality Focused Pro Brewers Facebook Group at QualityFocusedProBrewers.com

Timestamps & Topics Covered:

00:00:00 – Introduction to DO issues in brewing, particularly in IPAs and hazy beers

00:00:35 – Hendo returns from Japan and introduces the episode with Adsy

00:04:09 – Topic introduction: Dissolved Oxygen (DO) and its role in brewing

00:05:00 – The effects of DO on hop aroma and flavor; identifying DO issues vs. dry hop issues

00:07:09 – How DO leads to diacetyl formation and discoloration in beer

00:10:00 – Examples of visual signs of oxidation in beer during judging

00:11:09 – DO measurement challenges and the high cost of low-range DO meters

00:14:09 – The cumulative effect of DO ingress across production stages

00:16:16 – Why breweries need their own DO meters; challenges with outsourcing DO testing

00:21:00 – Target DO levels in brewing: why less than 50 ppb is ideal for hoppy beer styles

00:25:00 – Preventing DO ingress during cooling, transfer, and packaging

00:29:24 – “Think small, act big” approach to preventing DO ingress in the brewery

00:32:03 – Real-world examples of DO-related issues and troubleshooting

00:34:48 – Best practices for minimizing DO ingress: purging with CO₂, nitrogen, or deaerated water

00:42:09 – Modern hop extracts and terpenes: do they interact with DO differently?

00:43:09 – How to recognize when it’s time for a DO meter and why it’s a valuable investment

Be sure to connect with us at https://qualityfocusedprobrewers.com where you can join our Facebook group, chat with fellow Pro-Brewers in a constructive environment and chat with...

In this episode of the Quality-focused Pro Brewers Podcast, Hendo from Rockstar Brewer Academy and Adsy delve into the crucial yet often overlooked aspect of brewing – water chemistry. They aim to demystify how water, which constitutes 95% of beer, influences beer flavor and quality. The discussion highlights common mistakes brewers make by focusing too much on malt, hops, and yeast while neglecting water. Key challenges such as setting clear water chemistry objectives, understanding water’s role in beer’s flavor profile, and the limitations of relying on algorithms for water adjustments are explored. They advise brewers to prioritize beer pH, sulfate to chloride ratio, and calcium concentration over historical water profiles. Practical tips include getting water tested, proper use of brewing salts, and the importance of managing pH through all brewing stages. The insights aim to empower brewers to improve beer quality significantly by mastering water chemistry.

00:00 Introduction to Brewing Water Chemistry

00:53 The Importance of Water in Brewing

03:33 Challenges and Common Mistakes in Brewing Water Chemistry

06:14 Understanding Water Profiles and Why Relying on the Beersmith, Brew Father or Brewer’s Friend Algorithm Is Bullsh*t

08:14 Historical Water Profiles: Myths and Realities

13:25 The Importance of Testing Your Water at a reputable Lab

17:18 The 3 Key “Flavour Numbers” in Brewing Water Chemistry

20:42 Understanding Calcium in Beer

21:37 The Impact of Beer Color on pH in Brewing

22:32 Adjusting pH with Malts

25:07 The Role of pH in Beer Flavor

26:09 Using Bru’n Water Spreadsheet

12:05 Controlling Beer pH During Brewing

32:00 Tips for Managing Beer pH

34:25 Avoiding Common pH Mistakes

39:04 Final Thoughts on Water Chemistry

Be sure to connect with us at https://qualityfocusedprobrewers.com where you can join our Facebook group, chat with fellow Pro-Brewers in a constructive environment and chat with Hendo & Adsy!

Get My Free Guide – “The Pro Brewer Quality Checklist: The 5 Step Blueprint That Will Help You Brew World Class Beer….Fast!” – https://bit.ly/3f6ryQB

SOCIALS:

• Youtube: https://youtube.com/@RockstarBrewer
• Facebook: https://www.facebook.com/rockstarbrewer
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• Twitter: https://www.twitter.com/rockstarbrewer
• TikTok: https://tiktok.com/@RockstarBrewer

Brewery CIP and Cleaning Essentials with Kyle Smith

In this episode of the Quality-focused Pro Brewers podcast, Hendo interviews Kyle Smith from Gorman Smith about Brewery CIP (Clean-In-Place) systems and practices. They discuss the importance of cleaning and sanitizing processes, the differentiation between the two, and share insights on effective cleaning techniques. Hendo and Kyle delve into the role of chemical agents like caustic soda, peracetic acid, and their appropriate use. They also cover the potential dangers of incorrectly managing CO2 levels during cleaning and the implications of equipment passivation. Additionally, they highlight crucial safety practices, including the use of PPE, validating chemical concentrations, and ensuring equipment like spray balls and pumps are appropriately sized for their tasks. The episode provides practical advice for both new and experienced brewers to optimize their cleaning processes and maintain high-quality beer production.

00:00 Introduction to Brewery CIP

00:45 Meet the Guest: Kyle Smith

02:32 The Difference Between Cleaning and Sanitizing

04:28 Kyle’s Background and Experience

05:33 Common CIP Challenges in Breweries

10:24 The Variables That Affect CIP in the Brewery

21:00 The Science Behind Effective Cleaning

30:42 Methods to Verify CIP Including Using An ATP Meter

34:11 Understanding Stainless Steel Tank Passivation

42:00 The Importance of Proper Tank Maintenance

42:53 CO2 and Sodium Hydroxide Safety – Don’t Implode Your Tank!

47:50 Top Five CIP Tips

56:32 Conclusion and Community Invitation

Kyle’s Quick Guide on CIP Basics – https://www.gormansmith.com/blogs/news/how-to-perform-clean-in-place-cip-in-a-brewery-a-quick-guide

This episode is not sponsored by Gorman Smith but if you need stainless steel parts for your brewery, Kyle is a legend and is your man!

Be sure to connect with us at https://qualityfocusedprobrewers.com where you can join our Facebook group, chat with fellow Pro-Brewers in a constructive environment and chat with Hendo & Adsy!

Get My Free Guide – “The Pro Brewer Quality Checklist: The 5 Step Blueprint That Will Help You Brew World Class Beer….Fast!” – https://bit.ly/3f6ryQB

SOCIALS:

• Youtube: https://youtube.com/@RockstarBrewer
• Facebook: https://www.facebook.com/rockstarbrewer
• Instagram: https://www.instagram.com/rockstarbrewer
• Twitter: https://www.twitter.com/rockstarbrewer
• TikTok: https://tiktok.com/@RockstarBrewer