How to Craft a Killer Flagship Lager – Secrets from an Award Winning Head Brewer

In this episode of the Quality-focused Pro Brewers podcast, Hendo discusses the significance of having a stellar lager, or ‘crispy boy’ in your brewery’s core-range beer line up, with special guest Matthew Cuthbert, Award-winning Head Brewer of Revel Brewing Company in Brisbane, Australia.

They delve into the challenges and rewards of brewing a simple yet exceptional lager, sharing insights on the brewing process from recipe development to yeast management.

Key takeaways include the importance of water chemistry, fermentation temperatures, and common faults like diacetyl and sulfur. Cuthbert emphasizes that mastering a craft lager can win over traditional beer drinkers and become a brewery’s top seller, despite often being seen as a less exciting style to brew. The episode concludes with practical tips for brewers aiming to perfect their flagship lager.

00:00 Introduction to Craft Brewing and Lager

01:04 Meet the Expert: Matthew Cuthbert from Revel Brewing Co

01:39 Matthew’s Brewing History and Experience

04:15 The Importance of Lager in Craft Brewing

09:14 Challenges and Techniques in Brewing Lager

14:08 Water Chemistry and Hops in Lager

17:03 Bittering and Hopping Techniques

17:35 The Role of Yeast in Lager

18:42 Fermentation Temperatures and Techniques

24:06 Common Lager Faults and Solutions

29:14 The Challenge of Brewing a Clean Lager

29:53 Join the Conversation and Learn More

Be sure to connect with us at https://qualityfocusedprobrewers.com where you can join our Facebook group, chat with fellow Pro-Brewers in a constructive environment and chat with Hendo & Adsy!

Book in a “Calibration Call” with Hendo to see if the Rockstar Brewer Academy is a good fit for you – https://rockstarbrewer.com/calibration

SOCIALS:

DISCLAIMER: This podcast may contain affiliate links or product recommendations, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!

Mastering Beer Foam: The Key to Instagram-Worthy Beer.

In this episode of Quality Focused Pro Brewers, Hendo from the Rockstar Brewer Academy shares invaluable insights into the importance of beer foam. Joined by guest Adsy, they delve into why good foam is essential for the visual appeal of beer, influencing both taste and consumer perception. They discuss the science of foam formation, factors influencing foam stability, foam-positive elements like proteins, alpha acids, and Maillard compounds, as well as foam-negative factors such as fats, detergents, and high alcohol content.

The episode also covers practical tips for troubleshooting foam issues, emphasizing the need to start from the service point and work backwards. Ideal for pro brewers looking to enhance their beer’s presentation, making it more appealing and ultimately boosting sales.

00:00 Introduction to Beer Foam, Meet the Hosts & Previous Episode Recap

01:28 The Importance of Beer Foam/Head Retention

02:58 Understanding Beer Foam

04:07 Foam and The Relationship With Beer Carbonation

06:42 The Physics Behind Foam

11:17 Surface Tension and Nucleation

18:11 Beer Foam Chemistry: Foam Positive and Negative Elements

23:19 Why Hendo Doesn’t Use Wheat In a Beer Recipe To Enhance Foam

24:03 Foam Stability in the Mash Process

24:51 Foam Positive Compounds in Beer

27:59 The Impact of Nitrogen on Beer Foam

30:03 Foam Negative Factors: What to Avoid

35:59 Troubleshooting Foam Issues: Practical Tips

39:16 Final Thoughts and Resources for Brewers

Be sure to connect with us at https://qualityfocusedprobrewers.com where you can join our Facebook group, chat with fellow Pro-Brewers in a constructive environment and chat with Hendo & Adsy!

Get My Free Guide – “The Pro Brewer Quality Checklist: The 5 Step Blueprint That Will Help You Brew World Class Beer….Fast!” – https://bit.ly/3f6ryQB

SOCIALS:

DISCLAIMER: This podcast may contain affiliate links or product recommendations, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!

In this episode of the Quality-focused Pro Brewers podcast, Hendo talks with Lindsy Greig from The Fifth Ingredient/Beer30 about the importance of data management in brewing. They discuss the limitations of paper logs and spreadsheets for breweries, the benefits of using brewery management software like Beer30, and how it can improve beer quality, efficiency, and cost tracking.

Lindsy shares her journey from a failed actor to a brewery expert, emphasizing the need for breweries to adapt modern data collection methods. They also highlight the scalability of such software, suitable for breweries of all sizes and its role in shaping a data-conscious culture within the team.

00:00 Introduction to Modern Brewery Management

01:02 Meet Lindsy Greig: From Actor to Brewer & Lindsy’s Brewing Journey

03:17 Challenges of Using Spreadsheets in Breweries

09:03 Importance of Data Collection in Brewing

14:53 Improving Beer Quality Through Data Analysis

19:30 Tracking and Reducing Losses in Craft Breweries

20:26 Cost-Benefit Analysis for Brewery Investments

21:08 Packaging Line Efficiency and Data Logging

22:21 Challenges of Using Spreadsheets and Paper Logs

25:07 Visualizing and Analyzing Brewery Data

27:16 Implementing Brewery Management Systems

29:14 Scaling Brewery Operations

33:24 Creating a Data-Conscious Culture

35:00 Conclusion and Final Thoughts

Full disclosure – Hendo is a brand ambassador for Beer30 in Australia.  If you’d like to arrange a demo with the Beer30 team to see if it’s right for you, head over to https://rockstarbrewer.com/beer30

Be sure to connect with us at https://qualityfocusedprobrewers.com where you can join our Facebook group, chat with fellow Pro-Brewers in a constructive environment and chat with Hendo & Adsy!

Get My Free Guide – “The Pro Brewer Quality Checklist: The 5 Step Blueprint That Will Help You Brew World Class Beer….Fast!” – https://bit.ly/3f6ryQB

SOCIALS:

DISCLAIMER: This podcast may contain affiliate links or product recommendations, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!

In this episode of the Quality Focused Pro Brewers Podcast, Hendo and Adsy tackle a brewing issue that often gets overlooked but can make or break beer quality: dissolved oxygen (DO). They explore why DO management is essential for maintaining hop aroma, preventing off-flavors, and ensuring shelf stability, especially in delicate beer styles like IPAs and NEPAs. From understanding the intricacies of DO measurements to preventing oxygen ingress during production, Hendo and Adsy provide actionable tips on managing DO effectively in any brewery setup.

Listeners will also gain insights into the cumulative impact of DO across different stages of beer production, and why small details—like purging hoses and valves—matter in the pursuit of quality. Whether you’re just starting in a professional brewery or looking to improve DO control in your setup, this episode is packed with essential tips for consistent, high-quality results.

What You’ll Learn:

Resources Mentioned:

Timestamps & Topics Covered:

00:00:00 – Introduction to DO issues in brewing, particularly in IPAs and hazy beers

00:00:35 – Hendo returns from Japan and introduces the episode with Adsy

00:04:09 – Topic introduction: Dissolved Oxygen (DO) and its role in brewing

00:05:00 – The effects of DO on hop aroma and flavor; identifying DO issues vs. dry hop issues

00:07:09 – How DO leads to diacetyl formation and discoloration in beer

00:10:00 – Examples of visual signs of oxidation in beer during judging

00:11:09 – DO measurement challenges and the high cost of low-range DO meters

00:14:09 – The cumulative effect of DO ingress across production stages

00:16:16 – Why breweries need their own DO meters; challenges with outsourcing DO testing

00:21:00 – Target DO levels in brewing: why less than 50 ppb is ideal for hoppy beer styles

00:25:00 – Preventing DO ingress during cooling, transfer, and packaging

00:29:24 – “Think small, act big” approach to preventing DO ingress in the brewery

00:32:03 – Real-world examples of DO-related issues and troubleshooting

00:34:48 – Best practices for minimizing DO ingress: purging with CO₂, nitrogen, or deaerated water

00:42:09 – Modern hop extracts and terpenes: do they interact with DO differently?

00:43:09 – How to recognize when it’s time for a DO meter and why it’s a valuable investment

Be sure to connect with us at https://qualityfocusedprobrewers.com where you can join our Facebook group, chat with fellow Pro-Brewers in a constructive environment and chat with Hendo & Adsy!

Get My Free Guide – “The Pro Brewer Quality Checklist: The 5 Step Blueprint That Will Help You Brew World Class Beer….Fast!” – https://bit.ly/3f6ryQB

SOCIALS:

In this episode of the Quality-focused Pro Brewers Podcast, Hendo from Rockstar Brewer Academy and Adsy delve into the crucial yet often overlooked aspect of brewing – water chemistry. They aim to demystify how water, which constitutes 95% of beer, influences beer flavor and quality. The discussion highlights common mistakes brewers make by focusing too much on malt, hops, and yeast while neglecting water. Key challenges such as setting clear water chemistry objectives, understanding water’s role in beer’s flavor profile, and the limitations of relying on algorithms for water adjustments are explored. They advise brewers to prioritize beer pH, sulfate to chloride ratio, and calcium concentration over historical water profiles. Practical tips include getting water tested, proper use of brewing salts, and the importance of managing pH through all brewing stages. The insights aim to empower brewers to improve beer quality significantly by mastering water chemistry.

00:00 Introduction to Brewing Water Chemistry

00:53 The Importance of Water in Brewing

03:33 Challenges and Common Mistakes in Brewing Water Chemistry

06:14 Understanding Water Profiles and Why Relying on the Beersmith, Brew Father or Brewer’s Friend Algorithm Is Bullsh*t

08:14 Historical Water Profiles: Myths and Realities

13:25 The Importance of Testing Your Water at a reputable Lab

17:18 The 3 Key “Flavour Numbers” in Brewing Water Chemistry

20:42 Understanding Calcium in Beer

21:37 The Impact of Beer Color on pH in Brewing

22:32 Adjusting pH with Malts

25:07 The Role of pH in Beer Flavor

26:09 Using Bru’n Water Spreadsheet

12:05 Controlling Beer pH During Brewing

32:00 Tips for Managing Beer pH

34:25 Avoiding Common pH Mistakes

39:04 Final Thoughts on Water Chemistry

Be sure to connect with us at https://qualityfocusedprobrewers.com where you can join our Facebook group, chat with fellow Pro-Brewers in a constructive environment and chat with Hendo & Adsy!

Get My Free Guide – “The Pro Brewer Quality Checklist: The 5 Step Blueprint That Will Help You Brew World Class Beer….Fast!” – https://bit.ly/3f6ryQB

SOCIALS:

Brewery CIP and Cleaning Essentials with Kyle Smith

In this episode of the Quality-focused Pro Brewers podcast, Hendo interviews Kyle Smith from Gorman Smith about Brewery CIP (Clean-In-Place) systems and practices. They discuss the importance of cleaning and sanitizing processes, the differentiation between the two, and share insights on effective cleaning techniques. Hendo and Kyle delve into the role of chemical agents like caustic soda, peracetic acid, and their appropriate use. They also cover the potential dangers of incorrectly managing CO2 levels during cleaning and the implications of equipment passivation. Additionally, they highlight crucial safety practices, including the use of PPE, validating chemical concentrations, and ensuring equipment like spray balls and pumps are appropriately sized for their tasks. The episode provides practical advice for both new and experienced brewers to optimize their cleaning processes and maintain high-quality beer production.

00:00 Introduction to Brewery CIP

00:45 Meet the Guest: Kyle Smith

02:32 The Difference Between Cleaning and Sanitizing

04:28 Kyle’s Background and Experience

05:33 Common CIP Challenges in Breweries

10:24 The Variables That Affect CIP in the Brewery

21:00 The Science Behind Effective Cleaning

30:42 Methods to Verify CIP Including Using An ATP Meter

34:11 Understanding Stainless Steel Tank Passivation

42:00 The Importance of Proper Tank Maintenance

42:53 CO2 and Sodium Hydroxide Safety – Don’t Implode Your Tank!

47:50 Top Five CIP Tips

56:32 Conclusion and Community Invitation

Kyle’s Quick Guide on CIP Basics – https://www.gormansmith.com/blogs/news/how-to-perform-clean-in-place-cip-in-a-brewery-a-quick-guide

This episode is not sponsored by Gorman Smith but if you need stainless steel parts for your brewery, Kyle is a legend and is your man!

Be sure to connect with us at https://qualityfocusedprobrewers.com where you can join our Facebook group, chat with fellow Pro-Brewers in a constructive environment and chat with Hendo & Adsy!

Get My Free Guide – “The Pro Brewer Quality Checklist: The 5 Step Blueprint That Will Help You Brew World Class Beer….Fast!” – https://bit.ly/3f6ryQB

SOCIALS:

In this episode of the Quality Focused Pro Brewers Podcast, Hendo and Adsy dive deep into a critical aspect of brewing that many professional brewers overlook: defining beer quality. They discuss the two lenses of beer quality—Fit for Use and True to Brand—and explain why tweaking recipes won’t deliver the consistency brewers crave. Instead, they show how focusing on process improvement and clear quality definitions can elevate your beer to the next level.

Hendo and Adsy share real-world examples of how brewers get stuck in the “black box” of wort production, and offer actionable steps to break out of it by focusing on the cold side of brewing and standardizing key phases in production. Whether you’re dealing with diacetyl issues or struggling with head retention, this episode will guide you on how to diagnose problems, refine your process, and create consistently high-quality beer.

What You’ll Learn:

Be sure to connect with us at https://qualityfocusedprobrewers.com where you can join our Facebook group, chat with fellow Pro-Brewers in a constructive environment and chat with Hendo & Adsy!

Get My Free Guide – “The Pro Brewer Quality Checklist: The 5 Step Blueprint That Will Help You Brew World Class Beer….Fast!” – https://bit.ly/3f6ryQB

SOCIALS:

Maximizing Brewhouse Efficiency: Tips and Techniques for Pro Brewers

In this episode of the Quality Focused Pro Brewers Podcast, hosts Hendo from Rockstar Brewery Academy and Adsy discuss the critical importance of achieving a consistent 90% brewhouse efficiency in a commercial brewery. They delve into the significance of monitoring the mill gap, calculating brewhouse efficiency, and differentiating it from mash efficiency. The hosts explain the factors that influence brewhouse efficiency, such as mash temperature, liquor-to-grist ratio, and lautering techniques. They also highlight the importance of regular mill gap checks, adjusting for different malt types, and proper use of grain sieves. Concluding with actionable steps, they encourage brewers to baseline their current brewhouse efficiency and work towards optimization. The episode emphasizes the financial and quality benefits of maintaining high brewhouse efficiency in today’s challenging economic climate.

00:00 Introduction to Brewhouse Efficiency

The formulae for Brewhouse for Brewhouse Efficiency% are:

Brewhouse Efficiency% = TE / TPE

Calculating Total Extract aka TE:

TE For Plato/BBL/lb brewers: TE = (((259+G)*G)/100)*WV

TE for SG/L/kg brewers: TE = G * WV

Where:

Calculating Total Potential Extract aka TPE:

Plato/BBL/lb brewers: TPE = SUM((WM1 * CG1)+(WM2 * CG2)+(WM3 * CG3) …. Etc)

SG/L/kg brewers: TPE = SUM((WM1 * CG1)+(WM2 * CG2)+(WM3 * CG3) …. Etc) * 384

Where:

Be sure to connect with us at https://qualityfocusedprobrewers.com where you can join our Facebook group, chat with fellow Pro-Brewers in a constructive environment and chat with Hendo & Adsy!

Get My Free Guide – “The Pro Brewer Quality Checklist: The 5 Step Blueprint That Will Help You Brew World Class Beer….Fast!” – https://bit.ly/3f6ryQB

SOCIALS:

In this episode of the Quality-focused Pro Brewers Podcast, Hendo from Rockstar Brewer Academy discusses the cost and benefits of yeast repitching with Derek Lacey from Bluestone Yeast. They delve into why liquid yeast is relatively new to the Australian market and how it is cost-effective when repitched multiple times in commercial breweries. Derek explains the benefits of reusing yeast including reduced costs, increased production capacity, and better-quality beer. They also touch on practical methods of repitching yeast, the equipment needed for pro-brewers just starting out, and ways to ensure quality and sanitation in the repitching process. Key points include the potential cost savings, the importance of good plant sanitation, and the practicality of using basic equipment like hoses, sight glasses, microscopes and haemocytometers for repitching yeast.

00:00 Introduction: The Cost of Yeast

00:41 Meet the Guest: Derek Lacey from Bluestone Yeast

01:50 The Infancy of the Australian Liquid Yeast Market

03:01 Challenges with Liquid Yeast Adoption

10:31 Practical Tips for Repitching Yeast

18:56 Equipment Needed for Yeast Repitching

23:08 Starting with Basic Equipment

24:02 The Importance of Quality Hemocytometers

26:29 Cost and Convenience of Dry Yeast

29:56 Repitching Yeast for Cost Savings

33:37 Quality Control in Yeast Repitching

40:17 Tips for Pro Brewers on Repitching Yeast

40:58 Connecting with Bluestone Yeast

Want to chat with Derek from Bluestone?  Head here – https://calendly.com/derek-bluestoneyeast/yeast-management-discussion (this is not a sponsored link and Hendo is not remunerated for any business you may do with Bluestone Yeast – just doing the industry a solid)

Be sure to connect with us at https://qualityfocusedprobrewers.com where you can join our Facebook group, chat with fellow Pro-Brewers in a constructive environment and chat with Hendo & Adsy!

Get My Free Guide – “The Pro Brewer Quality Checklist: The 5 Step Blueprint That Will Help You Brew World Class Beer….Fast!” – https://bit.ly/3f6ryQB

SOCIALS:

Youtube: https://youtube.com/@RockstarBrewer

Facebook: https://www.facebook.com/rockstarbrewer

Instagram: https://www.instagram.com/rockstarbrewer

Twitter: https://www.twitter.com/rockstarbrewer

Understanding Beer Carbonation in Pro Brewing

In this episode of the Quality Focus Pro Brewers podcast, Hendo and Adsy delve into the nuances of beer carbonation. Highlighting both practical tips and scientific principles like Henry’s Law, they discuss common problems brewers face, the use of carbonation stones, and various methods to measure CO2 levels. The conversation also touches on natural carbonation, the impact of CO2 shortages, and appropriate carbonation levels for different beer styles. An insightful session for professional brewers looking to optimize their carbonation processes.

00:00 Introduction

03:02 Discussion on Carbonation & Common Carbonation Problems in Brewing

12:10 Understanding Henry’s Law and Gas Solubility

21:06 Understanding CO2 and Beer Carbonation

21:38 The Role of Carbonation Stones

22:25 Challenges in Carbonating Beer

25:19 Measuring Carbonation Levels

31:16 Using Natural Carbonation to address CO2 Shortages

34:53 Carbonation Levels for Different Beer Styles

36:44 Conclusion and Community – Join The Discussion!

Be sure to connect with us at https://qualityfocusedprobrewers.com where you can join our Facebook group, chat with fellow Pro-Brewers in a constructive environment and chat with Hendo & Adsy!