This year talks were given on brewing weiss beer, yeast flavors, marketing, distribution, gluten free brewing grains, and creating Lager beers. I thought I would go ahead and share some of my notes with anyone that is curious.
The first talk was by Dr. Chris White (White Labs). For someone who already knows a lot about yeast it was a little dull. The big highlight was a focus on Acetyl-aldehyde. White showed a chart that outlined the amount of this nasty compound produced at different temperatures. I was pretty shocked to see that at 65 F only 8ppm are produced but that at 75 F 153 ppm are produced! Another good reason to control your fermentation temps.
Prost Brewing. Bill knows a ton about brewing beer and in particular about making great wheat beer (he won a gold medal at GABF while at Dry Dock for this category). Bill outlined two separate directions to go when brewing a wheat beer, phenolic or banana. Here are his suggestions for creating a beer that is focused on one or the other.
- Use well modified malt
- Stick with 50% wheat malt
- Do a ferulic acid rest at 111 to create more of the phenolic precursors
- Boil the beer longer (120 min-150 min)
- Use Eric's Rule (The knockout temp in Celsius + the fermentation temp should equal 30 C)
- Bill suggested knockout at 12 C and fermentation at 18C
- Pitch a healthy amount of yeast into a fully oxygenated wort
- Use undermodified malt
- Use 60 % or more wheat malt
- Mash with a single infusion to create a highly fermentable wort (150 F)
- Do not fully oxygenate the wort, do about half the usual amount
- Ferment at 68 F or higher
- Underpitch (Bills uses 2 million cells/mL)!!!
- Add zinc which helps boost the amount of isoamylacetate