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.

Sponsored By:

• Hopsteiner:
• Proximity Malt:
• BSG:
• The Lupulin Exchange:
• Berkeley Yeast:
• cytiva:
• ProLeiT:

Links:

• Poster 65 - Case study: Modeling fermentation data to predict and prepare for dry hop creep during in-package conditioning — WBC Connect 9.19.20 Poster Session
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