Workshop
Hands-On Homebrew Science Workshop
Follow BYO’s Technical Editor Ashton Lewis as he shows you how to use pH meters, yeast slants and loops, and other basic lab gear to run different brewing tests that will help the quality of your beer. Learn how to use and care for equipment suitable – and affordable – for your homebrewery. In addition to covering topics that pop into mind when hearing the term “brewing science,” Ashton will also cover physical evaluation of milled malt, hops, demonstrate how enzymatic reactions can be visualized, and show some practical, easily executed projects highlighting the brewing sciences. All with the goal of making better beer at home!
Click below for a downloadable PDF of Ashton’s PowerPoint slides: https://byo.com/wp-content/uploads/Hands-On-Home-Brew-Science.pdf
Other workshop materials:
https://byo.com/wp-content/uploads/Station-1-Grist-Assortment-Screening.pdf
https://byo.com/wp-content/uploads/Station-2-Mash-pH-of-Mini-Mash.pdf
https://byo.com/wp-content/uploads/Station-3-Packed-Cell-Volume.pdf
https://byo.com/wp-content/uploads/Station-4-Hemocytometer.pdf
https://byo.com/wp-content/uploads/Station-5-Hot-Steep_On-Line.pdf
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If you are going to charge the public money for your beer and you want repeat customers you have to have a solid quality control program in place for your new brewery.
Your Malt COA is a valuable brewing tool if you know how to use the listed numbers. It can be a roadmap to maximize your malt during a brew day and that