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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Acid in Bee Testing

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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