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
• Instagram: https://www.instagram.com/rockstarbrewer
• 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

In this episode of the Quality Focused Pro Brewers Podcast, Hendo and Adsy dive deep into a critical aspect of brewing that many professional brewers overlook: defining beer quality. They discuss the two lenses of beer quality—Fit for Use and True to Brand—and explain why tweaking recipes won’t deliver the consistency brewers crave. Instead, they show how focusing on process improvement and clear quality definitions can elevate your beer to the next level.

Hendo and Adsy share real-world examples of how brewers get stuck in the “black box” of wort production, and offer actionable steps to break out of it by focusing on the cold side of brewing and standardizing key phases in production. Whether you’re dealing with diacetyl issues or struggling with head retention, this episode will guide you on how to diagnose problems, refine your process, and create consistently high-quality beer.

What You’ll Learn:

• Why it’s impossible to brew great beer without first defining what “quality” means.
• The two lenses of beer quality: Fit for Use (measurable metrics) and True to Brand (sensory characteristics).
• Why most brewers focus too much on wort recipes and not enough on the cold side of brewing.
• How to create a Product Specification that clearly defines your raw materials, process, and quality standards.
• How to remove emotional responses from troubleshooting beer quality issues.
• The importance of setting measurable targets to ensure consistency and continuous improvement.

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

Maximizing Brewhouse Efficiency: Tips and Techniques for Pro Brewers

In this episode of the Quality Focused Pro Brewers Podcast, hosts Hendo from Rockstar Brewery Academy and Adsy discuss the critical importance of achieving a consistent 90% brewhouse efficiency in a commercial brewery. They delve into the significance of monitoring the mill gap, calculating brewhouse efficiency, and differentiating it from mash efficiency. The hosts explain the factors that influence brewhouse efficiency, such as mash temperature, liquor-to-grist ratio, and lautering techniques. They also highlight the importance of regular mill gap checks, adjusting for different malt types, and proper use of grain sieves. Concluding with actionable steps, they encourage brewers to baseline their current brewhouse efficiency and work towards optimization. The episode emphasizes the financial and quality benefits of maintaining high brewhouse efficiency in today’s challenging economic climate.

00:00 Introduction to Brewhouse Efficiency 01:28 The Importance of Efficiency in Brewing – Being “Artisinal” Does Not Mean You Need To Be Inefficient 02:46 Understanding Brewhouse vs. Mash Efficiency 06:22 Factors Affecting Brewhouse Efficiency 16:17 Maximizing Efficiency: Practical Tips 18:35 Mash Temperature and Brewhouse Efficiency 19:02 Liquor to Grist Ratio Explained 20:23 Lautering Techniques and Tips 21:49 Grain Crush and Permeability 23:04 Grist Analysis and Mill Gap Settings 29:31 Calculating Brewhouse Efficiency 36:02 Final Tips and Community Resources

The formulae for Brewhouse for Brewhouse Efficiency% are:

Brewhouse Efficiency% = TE / TPE

Calculating Total Extract aka TE:

TE For Plato/BBL/lb brewers: TE = (((259+G)*G)/100)*WV

TE for SG/L/kg brewers: TE = G * WV

Where:

• G = Gravity of Wort (Whole Gravity Units if using SG i.e. 1.047 = 47)
• WV = Wort Volume @ Start of Boil

Calculating Total Potential Extract aka TPE:

Plato/BBL/lb brewers: TPE = SUM((WM1 * CG1)+(WM2 * CG2)+(WM3 * CG3) …. Etc)

SG/L/kg brewers: TPE = SUM((WM1 * CG1)+(WM2 * CG2)+(WM3 * CG3) …. Etc) * 384

Where:

• WM1, WM2, WM3 etc = Weight of each malt/grain.
• CG1, CG2, CG3 etc = Coarse Grind as-is percentage of each malt/grain from your CoA as a number e.g. 80.6% = 0.806

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

In this episode of the Quality-focused Pro Brewers Podcast, Hendo from Rockstar Brewer Academy discusses the cost and benefits of yeast repitching with Derek Lacey from Bluestone Yeast. They delve into why liquid yeast is relatively new to the Australian market and how it is cost-effective when repitched multiple times in commercial breweries. Derek explains the benefits of reusing yeast including reduced costs, increased production capacity, and better-quality beer. They also touch on practical methods of repitching yeast, the equipment needed for pro-brewers just starting out, and ways to ensure quality and sanitation in the repitching process. Key points include the potential cost savings, the importance of good plant sanitation, and the practicality of using basic equipment like hoses, sight glasses, microscopes and haemocytometers for repitching yeast.

00:00 Introduction: The Cost of Yeast

00:41 Meet the Guest: Derek Lacey from Bluestone Yeast

01:50 The Infancy of the Australian Liquid Yeast Market

03:01 Challenges with Liquid Yeast Adoption

10:31 Practical Tips for Repitching Yeast

18:56 Equipment Needed for Yeast Repitching

23:08 Starting with Basic Equipment

24:02 The Importance of Quality Hemocytometers

26:29 Cost and Convenience of Dry Yeast

29:56 Repitching Yeast for Cost Savings

33:37 Quality Control in Yeast Repitching

40:17 Tips for Pro Brewers on Repitching Yeast

40:58 Connecting with Bluestone Yeast

Want to chat with Derek from Bluestone? Head here – https://calendly.com/derek-bluestoneyeast/yeast-management-discussion (this is not a sponsored link and Hendo is not remunerated for any business you may do with Bluestone Yeast – just doing the industry a solid)

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

Understanding Beer Carbonation in Pro Brewing

In this episode of the Quality Focus Pro Brewers podcast, Hendo and Adsy delve into the nuances of beer carbonation. Highlighting both practical tips and scientific principles like Henry’s Law, they discuss common problems brewers face, the use of carbonation stones, and various methods to measure CO2 levels. The conversation also touches on natural carbonation, the impact of CO2 shortages, and appropriate carbonation levels for different beer styles. An insightful session for professional brewers looking to optimize their carbonation processes.

00:00 Introduction

03:02 Discussion on Carbonation & Common Carbonation Problems in Brewing

12:10 Understanding Henry’s Law and Gas Solubility

21:06 Understanding CO2 and Beer Carbonation

21:38 The Role of Carbonation Stones

22:25 Challenges in Carbonating Beer

25:19 Measuring Carbonation Levels

31:16 Using Natural Carbonation to address CO2 Shortages

34:53 Carbonation Levels for Different Beer Styles

36:44 Conclusion and Community – Join The Discussion!

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!

Introducing Quality Focused Pro Brewers Podcast

In the pilot episode of Quality Focus Pro Brewers, hosts Hendo, founder of Rockstar Brewer Academy, and Adsy from Hiker Brewing Co introduce their new podcast aimed at providing deep insights into the brewing process for Professional Brewers. They emphasize a focus on beer quality and process over marketing and sales. They discuss the key to making great beer, the importance of brewing competitions, and maintaining constant improvement in beer production. The episode sets the stage for future content, featuring expert guests and actionable brewing knowledge for professional brewers.

00:00 Welcome to Quality Focus Pro Brewers & Meet Your Hosts: Hendo and Adsy

01:49 Hendo’s Role: Coach vs. Consultant

03:15 Podcast Vision and Goals

09:38 Challenges in Brewing: Water Chemistry, Dissolved Oxygen, Carbonation & More

15:46 The Importance of Quality from the First Batch When You Open A Brewery

19:19 The Three Pillars of Quality Brewing

20:07 Too Much Focus on Equipment and Recipes

20:23 The Importance of Process

23:01 Continuous Improvement in Brewing

24:45 Measuring Success: Sales, Feedback, and Competitions

30:15 Engaging with the Brewing Community

32:10 Connecting with Us, Conclusion and Future Episodes

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!