Ontario District

The presentation by Xiang S Yin from Rahr Corporation delves into the complexities of Premature Yeast Flocculation (PYF) in brewing, examining its influences during the mashing process. It discusses various factors such as barley and malt characteristics, mashing conditions, and yeast factors, while highlighting the chemical nature of PYF and the role of fungal infections. The analysis includes methods for optimizing PYF testing and the significance of microbial taxa, alongside challenges and potential mitigations in brewing operations.