In the final episode, we tie up all the information learnt in parts 1 and 2 into how to read your Certificate of Analysis (CoA) for brewing. You will learn what parameters are essential to learn about extract, fermentation and flavour. 

If you already have a good understanding of your CoA I guarantee you will learn a better way of viewing them, also you will learn more about how the analysis is conducted and how that affects the results you're getting.

Chapters 

01:29 - Malt COA's and the standards of analysis 

06:07 - Extract 

13:04 - How to understand degree of modification 

18:26 - What on a COA indicates a healthy fermentation (FAN

21:57 - What do you sacrifice with requesting low colour malt

23:59 - DMS and SMM (I bet you didn't know this) 

26:47 - Diastatic Power

29:34 -  Understanding how everything links together 

31:45 - Colour

34:24 - How representative are malt COA's

40:19 - Does malt analysis change over time?

45:11 - Conclusions

 

A big thank you to everyone at Simpsons Malt.