Master Brewers Podcast

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  • Posted in: The Mash

    The second article from MBAA TQ Volume 53, No. 3 is an excellent review of tactics and processes to prevent cross contamination of your strains and products by Nicholas Mader . MBAA TQ: Wild Yeast and Bacteria (Intentionally) in a Brewery:...

  • Posted in: The Mash

    Questions on the use of Peracetic or Peroxyacetic Acid (PAA) come up from time to time. Recently we see another such exchange in Ask the Brewmasters. There is always a good exchange with brewers on the pro and cons of its use. I do know that it is...

  • Posted in: The Mash

    We featured slides from this great presentation back in March , however, flipping thru the slides is a poor substitute for being in the same room. This video allows you to sit in on Tom Eplett's presentation at the 2016 Midwest Technical Conference...

  • Posted in: Ask The Brewmasters

    Hi Dan, If the beer had lots of active yeast in it, I can see where it might have started fermenting again. That usually leads to some off flavors as well. My good friend Bob Bernier wrote an excellent article in the current Technical Quarterly...

  • Posted in: Ask The Brewmasters

    I have been using Peracetic acid in the brewery at the correct concentrations for over 20 years with no off flavour contribution or increased oxygen levels in the brites or packaged beers. We have a Haffmans Gehaltemeter, which is incredibly accurate...

  • Posted in: Ask The Brewmasters

    Hi, No, there is no difference in altitude, both our brewery and the city are located on the shores of lake Ontario. ------------------------------ Daniel MacKinnon Co-Owner MacKinnon Brothers Brewing Bath ON

  • Posted in: Ask The Brewmasters

    Nick - Tech grade generated Chlorine Dioxide (ClO2) and tech grade stabilized ClO2 is detrimental to product, stainless steel and elastomers (like Peracetic acid), when used at elevated levels. Tech grade generated ClO2 maximum concentration levels...

  • Posted in: Ask The Brewmasters

    Its very easy to make an anaerobic incubator with a plexi glass box, a tank of CO2, and a regulator or control valve. CO2 in the bottom and out the top. Probably less than $50. I have the drawing somewhere if you would like it. One must remember...

  • Posted in: Ask The Brewmasters

    Is there a large difference in altitude between the brewery and where it's being served? ------------------------------ Josiah Blomquist Head Brewer MacLeod Ale Brewing Co Van Nuys CA (805) 630-1976

  • Posted in: Ask The Brewmasters

    Hi Nick, Thanks for asking this....because I have wondered the same thing, and had the same troubles with commercially available anaeraobic incubators as well. It is my understanding that anaerobic beer spoilers like more anaerobic conditions than...

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