Broadcast Date: July 14, 2020
View the Webinar
Webinar Summary
The fermentation management process that brewers use today has changed little for thousands of years. Successful outcomes are traditionally arduous and very dependent on the expertise and skill of each brewery’s staff. Can it be improved, as a process?
This webinar will examine the most critical factors that impact product quality and production efficiency during fermentation, the typical workflows that brewers use to manage these outcomes, and an emerging technology-driven paradigm that can help elevate brewing processes and outcomes. Real-time fermentation monitoring and trend analysis enables better outcomes for both product and business and can help individual brewing companies maximize efficiency, while at the same time improve product and business outcomes.
Webinar Takeaways
- Challenges with the traditional methods of fermentation analysis and management: product control, repeatability, and efficiency
- What is real-time fermentation monitoring?
- Key metrics of fermentation: DO, pH, density, pressure, temperature, and conductivity
- The key benefits of graphical representation of fermentation data
- Correlating empirical data with a subjective evaluation to maintain quality
- Additional business benefits associated with real-time monitoring
About the Presenter
Dr. Tim Wadkins
Precision Fermentation | Dr. Tim Wadkins is a member of Precision Fermentation’s advisory board. He has served as Director of Quality Assurance for Victory Brewing Company, Head of Quality for Oskar Blues Brewery, Instructor for the Craft Beverage Institute of the Southeast / Asheville-Buncombe Technical Community College, and reviewer/team leader for the US Food and Drug Administration. He received his B.S. in Biology from the University of Illinois, and his Ph.D. in Biochemistry from Duke University. |
Dave Frizzell
Precision Fermentation | Dave Frizzell is a science technician with Precision Fermentation, leading all on-tank product testing programs for the BrewMonitor System. Previously, he managed QA efforts for a series of breweries, first in the Boston area and then in Raleigh-Durham, including Jack’s Abby Craft Lagers, Trophy Brewing, and Starpoint Brewing. Dave is widely experienced in the intricacies of the fermentation processes, across many varieties of yeast and bacteria, based on years of hands-on production management for world-class beers. Dave received his B.S. in Biology from the University of Massachusetts with a focus on microbiology and human pathology. |
