In a new one-off format, I go solo on the show and share with you all the details of a real world brewing problem to see if you can solve it.
You will get the breweries problem as it was described to me.
A full understanding of their CIP routine, their yeast and fermentation practise and the actions they took to help diagnose it.
What do you think caused the issue? And how would you solve it?
🌱 Simpsons Sustainability Report
🎥 Sustainability Without CAPEX Talk
📨 chris@brewresourceful.com
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