7/22/2010 Microbiologist QA Lab at Boulevard Brewing Co. • Production QA • Member M b of f A.S.B.C. ASBC • Sensory Specialist, Beer Judge Jennifer Helber Lab Science, Etc. Consultant—Lab Science, Etc. K.C. Beer Pairing Examiner Homebrewer A secondary fermentation that takes place within the bottle, with the addition of yeast and fermentable sugar (also called “refermentation”) Recycle 3. 2. 1. your own bottles! How Getting the glass. Too much work Inconsistent & Unpredictable much effort is put into brewing, and cleaning of equipment?! Just check with your local bar! • Bottling is a job that can be broken down into • Everybody wants to be Green! Ask your friends to rinse & save their non-twist-off bottles (return them a bottle or two) separate tasks (you don’t have to do it all at once!) Label removal and washing Sanitizing Filling and crowning Labelling 1 2 .S.I.B.7/22/2010 Keep It Simple. Stupid (K.S. very little scrubbing will be necessary.) Make It Easy On Yourself (M.B.I. inspect for any residue.) Soak your bottles in a tub overnight with a mild caustic solution such as P.W.Y. just drain your bottles in the sink.O. After soaking in a mild caustic cleaning solution overnight (such as P. Rinse them 3X.E.). Then.W. 3. 8. 2. 1. It finishes up residuals. 4. 7 6. It has a longer shelf-life. Ommegang It isn’t practical for a mega-brewer! Sierra Nevada Brewing Co.7/22/2010 There is not enough information available to homebrewers ! takes some measurements & calculations—but will give you a consistently good product! carbonation can be achieved with practice! 10. It’s “green” It’s cheap. It’s the way to go for competition beers! Consistency is top priority! Shelf-life extension is cost-effective Appearance is important. Storage and temperature requirements are major considerations Handling requirements are a factor Pasteurize vs. It’s more sanitary. Boulevard 3 . It s simple. 3. It doesn’t require equipment space. 5. 7. bottle conditioning Belgian beers. It Optimum 9. It’s simple It’s portable. It showcases your beer It will produce appropriate CO2 levels. Characterized by an increase of higher alcohols and esters.. The choice of yeast is important • Easiest choice is to use the same yeast strain as used in primary fermentation Taste judges find that refermentation improves beer aroma (verified by comparison of artificially injected CO2 vs refermentation). et al. two strains were selected for study: Safbrew S-33 and T-58 • Freshly propagated yeast produces better carbonation and “organoleptical” results—but only if available in the right quantity at the right moment! 4 . 2004 “Refermented beers: White and wheat beers.7/22/2010 Articles in the past ten years: Sierra Nevada uses fermentation yeast and krausen uses dry yeast and dextrose In 1. Landschoot et al. al 2003 “Effect of pitching yeast preparation on the refermentation of beer in bottles” Derdelinckx. spiced and hoppy beers” Boulevard 2. amber and dark beers. dependent on yeast multiplication.. Vanderhaegen. or about 35% of the Belgian “special” beers are two stages to refermentatin: Saturation (14 days) and Maturation There 3.. • Dry yeast strains were examined. 2 Belgium. et al. about 10% of the total beer volume is carbonated by refermentation. 2002 “Microbiological and biochemical aspects of refermentation” Van Landschoot. 000 Beers that are darker (more than 35 EBC) or have ethanol levels above 7% v/v require 500. varies among yeast strains. cells/mL 100.3 factor used for maltotriose. 1992 5 . beers that are lighter in color (less than 12 EBC) are dosed with . 0. and is an important factor—involved in forming a solid sediment layer on the bottom of the bottle.” A = 2B – (0.000 cells/mL Problems can arise when non-ethanol tolerant yeast is selected for a strong beer..3C + D) A = g/L fermentable sugar to reach saturation level B B = final CO2 (g/L) of beer expected C = g/L fermentable sugar remaining in the beer before bottling.7/22/2010 Usually. which is not easily fermentable D = g/L CO2 remaining before bottling Derdelinckx et al. “Refermentation Flocculation should increase the ethanol and the CO2-content of the beer to an extent in i accordance d to the h amount of added sugar. especially with larger amounts of yeast or dissolved oxygen. rates can vary from 100.5 million cells/mL Refermented a universal reduction in levels of higher alcohols and esters • Bitterness decreases continuously. old Port wine) Aging and maturation of flavors is slower in refermented beers (aging begins immediately with filtered and carbonated beers) • Results of beers stored for a year demonstrated Extremely important is the headspace oxygen. beers with the lowest pitching rates lost less foam stability. dissolved oxygen decrease is rapid in beers which contain yeast • Commercial brewers check the Total and DO The impact on flavor of autolyzed yeast should not be underestimated. frequently during bottling with an Orbisphere Pitching 6 .7/22/2010 Chart for determining volumes CO2 from pressure & temperature Similar to wine— • Immaturity • Maturity Aldehydes are reduced to alcohols • “Old” (Madeira wine.000 cells/mL to 1. and meticulous records. 7 . resulting in CO2 < 5 g/L Yeast is not active (most often happens with propagated yeast) An imperfectly crowned bottle will leak CO2 Excess sugar added (in relation to final gravity). The beer style also affects the amount of sugar dosed. Yeast (cell counts) is less critical. but the final gravity factor is not included-- Residual fermentable sugar! take careful measurements of Plato in the Bright Tanks. extensive measurements. Amount of added sugar is too low. by other organisms that are able to ferment dextrins as molds (Fusarium and Aspergillus) or calcium oxalate crystals Gushing “inducers” such 3. produces CO2 > 9 g/L Contamination 2. breweries tweak their bottling regimes to achieve consistent i t t results.7/22/2010 This has been the standard reference for homebrewers. Breweries Through trials. or not mixed in evenly. This determines the amount of sugar to dose. lt 1. Make judicious j dicio adj adjustments t e t to the standard sugar dose. you can “bracket” your sugar dosing and determine the concentration that produces the optimum carbonation for the beer style you are bottling. add an amount of dry yeast to achieve 200. minimizing yeast carryover Take careful measurement of the final gravity of your beer. based upon the final gravity. F ¼ teaspoon tea oo (0.5 g/L To prepare 3 different concentrations.000 cells/mL.000 200 000 cells/mL gently into the bottling bucket with a sanitized non-wooden spoon.7/22/2010 Transfer from your secondary fermentation vessel to a bottling bucket. DEXTROSE SUCROSE 2/3 cup corn sugar = 86 grams 5 gallons beer = 19 L Standard dose would be 4.5 (0 5 g) ) yields ield 200. 8 . To insure adequate yeast. Stir Like with photography. add sugar in three additions. Prepare a suspension of dry yeast in 1 cup of water that is boiled and cooled to 80oF. in the bottling bucket. 0 g/L) For You will start with 5/8 cup (130 grams) to make 3 cups of priming solution (it is denser) de e ) 15 oz. 88 grams)— b il d and boiled d cooled. see how it pours! Lacking After a Zahm & Nagel.5 g/L) To the remainder. 4. 0 is no carbonation) Photograph 9 . pour into a beaker. or give them a score (0 to 5. from the standard amount (2/3 cup. l d the first 12 bottles. or pint i t glass.7/22/2010 Prepare 3 cups of sugar solution. add 2. 6. add 6 oz After filling more of the priming solution to the bottling bucket and bottle 24 bottles (this concentration is the standard. and 2. 500 mL graduated cylinder.5 g/L. la and/or measure the foam. 6 oz.5 oz Use • (4. add 15 oz of the priming solution to the full 5 gallons in the bottling bucket (3.1 g/L) Not all of your bottles will have the carbonation you’d like— You will have a three levels of carbonation.8 g/L. pour to examine and taste Choose the g/L that you can refer to on your next batch Store the bottles in a room with a temperature of 70oF + 5oF 2 weeks.0 g/L dose) g and crowning g those. (6. and bottle the final 12 bottles. 9.5 oz of the priming solution. 4 Add labels to the best ones! Or. concentrations You do the math! Scores (Left to Right): 0. don t—send them to Or don’t—send competition! . Lab Science.com 10 .7/22/2010 These two examples produce sugar dosing and resulting carbonation that is + 50%. 3. or make more than three concentrations. You may want to modify this to + 25%. jthelber@hotmail. Etc. 1.
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