Education
Managing Water in the Beaver Water District – Kevin Elsken
Kevin presented a great education session on water chemistry for beer using Beaver Water a few meetings ago; very informative. Check it out! Managing Water in the BWD
Recipe Creation by Hand – Patrick Bohannan
Ever wanted to know what those fancy recipe programs are doing behind the scenes? Well check out this awesome PowerPoint from Patrick to find out! Recipe Creation by Hand – Powerpoint
Quick souring techniques… why? Just why?
Some people like sours beers; I like sour pickles, not beer. But, if you were looking to sour your beer quickly, this might be interesting to you: FLOPS_QickSour BREW ON!
Are you a SUPER TASTER?
A supertaster is a person who experiences the sense of taste with far greater intensity than average, with some studies showing an increased sensitivity to bitter tastes. It may be a cause of selective eating. Read more here: FLOPS_Supertaster BREW ON!
Amber Ale – The Goldilocks of Beer…
Here is a nice write up about Amber Ales: FLOPS_AmberAle BREW ON!
Winter Warmer – Iron Brewer Style for Q4 2021
So, yeah, FLOPS swept Iron Brewer for Q4 2021. Here is a nice explainer about Winter Warmer styles: FLOPS_WinterWarmers BREW ON!
Kveik Yeast Presentation by Keith Linn
Here is the awesome presentation Keith did at our April Virtual Meeting: KveikYeast Cheers!
Understanding Efficiency in the Brewery
Understanding efficiency in the brewery can help you more reliably predict the original gravity of your brew. This presentation explains what efficiency means, how the to calculate the potential extract of grains, how to measure your mash efficiency, and also how the sparge can impact efficiency. All about efficiency PDF Download
Off Flavors in Beer Series- Diacetyl
Off Flavors in Beer Series- Diacetyl Overview Two common pronunciations are die-ASS-a-teel and DIE-a-see-till. Responsible for buttery or butterscotch flavors. Also described as adding a slick mouthfeel. The flavor threshold is quite low at 0.10 mg/L. In today’s commercial beers the average is near 0.05 mg/L . However, Some stouts can have levels as high … Continue reading
Brewing Pumpkin Beers
Pumpkin beers date back to the colonial America when colonists where introduced to the native gourd. Since malts were hard to come by in the New World, early settlers turned to broad range of fruits, vegetables, and sugars to ferment. There is even mention of pumpkins being used to produce alcohol in what is believed … Continue reading
