Wednesday, April 2, 2014

Wort Analysis, Yeast, and Sensory

Yesterday was a great day with more chemical analysis, dry yeast handling, and sensory training. Our chemical analysis was about wort and which parameters we should be checking and trying to control. These include concentration of dissolved sugar, pH, starches (checked with an iodine test), color, and attenuation limit (using a forced fermentation).
After our chemical analysis lecture, we talked about dry yeast handling. Each time we talk about dry yeast here, I am more convinced that it should be kept out of production breweries and left for small brewpubs and homebrewers, one of the big issues I have with it is that when the yeast is shipped, between 30-40% of the yeast cells are already dead and commonly misshapen. To me, the disadvantages outweigh the advantages by a lot, not that great beer can't be brewed with dry yeast.
Afterwards, we moved on to a mock tasting panel in which we did a few different types of tastings. The most interesting one, we tried three different pilsners, gave certain attributes numerical values, and made charts of how our tasting panel felt about the beers. This could be a great way of doing recipe development in the future with a tasting panel at home.

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