Image of a Glass of Beer

In 1909, the head scientist of Carlsberg Research Laboratory, S.P.L. Sørensen introduced the pH scale as an easy way to conceptualize acidity of aqueous solutions. His research, funded privately by Carlsberg Brewery, was part of the efforts to understand the biochemical processes of brewing and fermentation.

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March is here and we are making our way to St. Paddy’s Day. Friends and family begin preparing the traditional corned beef, cabbage, and Irish soda breads; whether you’re Irish or not. As a brewer, this time of year always meant “Ah crap, are we going to have to make green beer again?” It may…

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Mother Earth logo and a BrewIQ Fermentation Hub

While scaling up production to grow from local to regional and international distribution, Mother Earth Brew Company’s Director of Brewing Operations Chris Baker needed to add a manual sensor to the brewing process. His search led him to BrewIQ. Now, instead of manual readings Mother Earth brewers get regular updates on gravity, pH, conductivity, pressure,…

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sight glass for aeration

Are your beers getting stuck with stuck fermentations, off-flavors, under attenuation, or longer than usual fermentation times? Your solution could lie in a missing ingredient that you may have been taught to avoid like bugs on your clean side: oxygen.  Common belief misinstructs early stage brewers to keep oxygen as far away from post-boil wort…

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Professional Brewers Podcast Logo

Recently Groennfell Meadery’s Ricky Klein sat down with Precision Fermentation’s Senior Product Development Specialist Dave Frizzell to talk about brewing, using data to manage fermentation, why data analysis means more than just gravity readings, how temp and pressure monitoring safeguard your cellar, and details on how to use conductivity and pH readings to make better…

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hop pellets

Breweries Can Save Thousands of Dollars By Minimizing Beer Loss from Dry-Hopping. Here’s How. When Skip Schwartz arrived on the job as head brewer at WeldWerks Brewing in Greeley, Colorado, he says the collective “we” at the brewery “kind of prided ourselves on using insane amounts of hops and not worrying about that sort of…

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Spent beer grain getting cleaned out

In our 3-part series, Small Changes, Big Impact, we explore the compound effect that minor adjustments can have on boosting sustainability. The third article explores innovative and affordable ways for breweries to boost sustainability by reducing, reusing, and recycling materials they no longer need. Part 1: Reducing and Reusing IngredientsPart 2: Reducing Energy Expenses in…

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