Shows
Master Brewers PodcastEpisode 230: Under PressureUsing the dissolved CO2 content of active fermentations to control your process. Special Guests: Andrew MacIntosh and Karen Fortmann.Sponsored By:Brew Ninja: Precision Fermentation: Gusmer: BSG: Proximity Malt: Hopsteiner: Links:The Theory and Effect of Positive and Negative Pressure on Brewing Fermentations: Pressure Effects on Beer Fermentation — 2021 MBAA Technical QuarterlyTechnical Quarterly Author Guidelines — Submit Your Own TQ Article!Upcoming Events - Master Brewers CalendarJoin Master Brewers — Use promo code BEER2021 to save 20% on dues2021-11-1544 minMaster Brewers PodcastEpisode 195: Thiol-releasing Capability of Brewers YeastIt is well known that hop-forward beer styles exhibit tropical fruit aromas. These aromas are conferred by a range of hop-related volatile compounds, including polyfunctional thiols such as 3-sulfanylhexan-1-ol (3SH) and 4-methyl-4-sulfanylpentan-2-one (4MSP). These compounds are present at relatively high concentrations in hops and are extracted into beer during dry-hopping. Polyfunctional thiols are also abundant as non-volatile glutathione and cysteine conjugates in hops, and to a lesser extent can be found in barley (and therefore, malt). These conjugates are cleaved into amino acids and free thiols by enzymatic activity of yeasts, thus bound precursors may represent...2020-12-0733 min
IUSM Pathways PodcastEp27 - -Dr. Karen FortmannEp27 - -Dr. Karen Fortmann by IU School of Medicine Graduate Division2020-02-1400 minIUSM Pathways PodcastPathways Preview--Dr Karen FortmannPathways Preview--Dr Karen Fortmann by IU School of Medicine Graduate Division2020-02-1100 min