Episode 052: Let Your Process Evaluate Your Malt - Part 2
Joe Hertrich continues discussing how to establish your own criteria for malt performance on your specific recipe, process, and equipment rather than relying on theoretical "good" values on a malt COA. He explains how to track brewhouse yield, lauter performance, and attenuation vs. beta glucan.
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Show Notes
Joe Hertrich continues discussing how to establish your own criteria for malt performance on your specific recipe, process, and equipment rather than relying on theoretical "good" values on a malt COA. He explains how to track brewhouse yield, lauter performance, and attenuation vs. beta glucan.
Special Guest: Joe Hertrich.
Sponsored By:
- Kegshoe:
- Alfa Laval:
- Novozymes:
- Brew Ninja:
- Precision Fermentation:
- Gusmer:
- BSG:
- Proximity Malt:
- Hopsteiner:
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