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Home > Master Brewers Podcast > Episode 183: Dry Hop Creep During In-Package Conditioning
Podcast: Master Brewers Podcast
Episode:

Episode 183: Dry Hop Creep During In-Package Conditioning
Category: Science & Medicine
Duration: 00:28:14
Publish Date: 2020-09-07 04:00:00
Description:

Understanding a particular beer's fermentability—and how it changes over time—is a prerequisite to managing in-package conditioning. It’s not uncommon to observe some level of over-attenuation during refermentation, similar to how forced-fermentation tests frequently finish at a lower gravity than production fermentations. In order to reduce the risk of over-pressurization in package, it’s important for brewers to quantify the expected over-attenuation for each brand. Typically, and ideally, the over-attenuation is consistent and can be accurately accounted for within priming sugar calculations. However, this is not always the case—especially with dry-hopped beers. At Allagash Brewing Company, we created a model for our Sixteen Counties brand in order to predict and more accurately account for variable levels of over-attenuation in package due to hop creep.

Special Guest: Heather Muzzy Caron.

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