About this episode

This episode discusses using dissolved CO2 content in fermentations to manage brewing processes.

Using the dissolved CO2 content of active fermentations to control your process. Special Guests: Andrew MacIntosh and Karen Fortmann. Sponsored By: Hopsteiner : Proximity Malt : BSG : Berkeley Yeast : The Lupulin Exchange : Links: The Theory and Effect of Positive and Negative Pressure on Brewing Fermentations: Pressure Effects on Beer Fermentation — 2021 MBAA Technical Quarterly TQ Author Guidelines — Submit Your Own TQ Article! Upcoming Events - Master Brewers Calendar 2026 Master Brewers Conference — October 22-24: Virginia Beach, VA Join Master Brewers

Sponsors

Hopsteiner, Proximity Malt, BSG, Berkeley Yeast, The Lupulin Exchange

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