Episode 230: Under Pressure

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

People in this episode

Guests: Andrew MacIntosh, Karen Fortmann

Topics covered

• fermentation
• CO2 control
• brewing process
• pressure effects
• beer fermentation

Keywords

• fermentation
• CO2
• brewing
• pressure
• beer

Sponsors

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

Mentioned in this episode

Organizations: MBAA Technical Quarterly

Books & works: The Theory and Effect of Positive and Negative Pressure on Brewing Fermentations, Pressure Effects on Beer Fermentation

Places: Virginia Beach, VA

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