2. Is It Done Yet? by Brian Trout Fine Tuning & Creative Brewing

3. Part 2 Coming To Your QuAFF Meeting In Early Summer Creative Brewing

4. Part 1 by Brian Trout Fine Tuning

5. Q: What is the best tool that you have in your brew house?

7. Perception Is Everything Our senses are how we take in information. Our sense are how we share and bond. Multi-Sensory memories last. Be aware of your strengths and weaknesses. Learn your friends strengths and weaknesses. Calibrate and always better your senses.

8. What Is Your Target?

9. Q: Can we move our target after the darts have already been thrown? A: YES. To an extent.

10. Yeast Starters Fitter, Healthier, and More Productive

12. Temperature Control Yeast will ferment the best at steady or non- erratically fluctuating temperatures. Pitch to High Krausen is especially important. (Exothermic)

13. Temperature Control $110 - Dual Stage Temperature Controller. Then add a Chest Freezer. Wear & Tear / Abuse from Short-Cycling (Designed for -10°F. Homebrewer’s run them at 40°F-Room Temperature)

14. Temperature Control

16. Air takes 3,437.5 x more volume to do the same work as Water. NOTE: I see a steady water temp in the range of 61- 71 °F. Often 66-68°F. Perfect!

17. Temperature Control Don’t stop at Ales. Try Ciders, Meads, or Experiments.

18. Temperature

19. Temperature - Measurement ThermoWorks ThermoPen - $96 ThermoWorks Model RT301WA - $19

20. Diacetyl

22. It is all part of the process. Diacetyl will be absorbed in the majority of healthy fermentations. (strain dependent)

23. Diacetyl BJCP 2008 states that some Diacetyl is OK in: Bohemian Pilsner, Standard/Ordinary Bitter, Scottish Light 60/-, Scottish Heavy 70/-, Scottish Export 80/-, Irish Red Ale, Strong Scotch Ale, Mild, Southern, English Brown, Northern English Brown, Brown Porter, Robust Porter, Sweet Stout, Oatmeal Stout, Foreign Extra Stout, English IPA, Flanders Red Ale, Oud Bruin, Old Ale, English Barleywine,…

24. Diacetyl Test - Steps 1.Thieve/Pull some samples. 2.Place equal amounts in two clean coffee mugs. 3.Cling film snugly on top. 4.Heat one sample in microwave to 150-180 ° F. (30 seconds, then 5-10 second increments) 5.Let sit at room temp or place in fridge. Make sure they are tightly sealed. 6.Remove cling film and immediately smell and taste. 7.If positive. Give ferment time. Let it warm up 5-10 °F.

25. Carbonation Carbonation will greatly affect how a beer is presented. While carbonation only accounts for a small number of points in competitions score sheets. It will bleed over to other areas. Imagine buying a bottle of champagne and opening the bottle to find it completely flat. --How do you feel about this?

26. Carbonation

27. CO2 will lift/scrub the sweetness from your tongue. Only a small fraction exists as carbonic acid. Flat – Thin and Lifeless. Low – Creamy and Increased Body. Milkshake- esque. (ex. English and Pub Styles, Nitro, Cask) Medium – Beer starts finishing dryer and lighter. (ex. American and many German styles) High – Finish is crisper and dryer. (ex. Saison, Berliner Weisse, Hefeweisen, and many Belgian styles, Golden Strong) All the world is just a stage and your beer is merely a player. Carbonation is the stage.

28. Carbonation Present Your Brew On The Best Stage

32. How does my brew read? Too sweet? Too Dry? - Perception Is Everything.

33. Move The Target Sweet? – Carbonate towards high end for the style. Dry? – Carbonate towards low end for the style.

34. Clarity Opaque? Hazy? Fairly Clear? Gem-like Brilliance? While this only accounts for only 1 point on competition score sheets. It will bleed into more. We always eat and drink with our eyes first.

35. Clarity

36. After fermentation and diacetyl cleanup is done. Cold crash to brighten the beer. 38-34 °F for 2-7 days. Change airlock to solid bung beforehand. More floculant yeast stains will drop very clear. No more steps needed. Simply quietly rack to your keg. If you need more clarity look to the following methods: Gelatin, Isinglass, Biofine (www.brewing- solutions.com), Bentonite, Super-Kleer K.C., or Filters.

37. Clarity Hazy Mead made Gem- Like with Super-Kleer K.C. 2-Stage Clarifier 15ml Kieselsol 50ml Chitosan

38. Gelatin Fining - Steps 1.One clean sanitized mug. 2.Boil 1 cup of drinking water in the microwave. 3.Let temperature drop to 175 ° F. (A hotter temp will denature the gelatin) 4.Stir in 1 tsp of gelatin until disolved. 5.Pour it into serving temp keg of beer. 6.Push CO2 through the beer out diptube to mix well. 7.Let sit undisturbed for 3-5 days. 8.You can carbonate through gas in during this process. 9.Pour off the first murky pint or 2. Then your beer should be very clear.

39. Part 1 by Brian Trout Fine Tuning

40. Q & A