How to Manage Dissolved Oxygen in Your Brewery if You Can’t Afford a DO Meter

Date / Time: Monday, April 20th, 2020 at 2:00 pm EDT - 2:50 pm EDT (add to calendar)
Event type: Event held online
Price: Free
Register / View: How to Manage Dissolved Oxygen in Your Brewery if You Can’t Afford a DO Meter

Every brewer knows about the negative effects of Dissolved Oxygen (DO) in beer. They also know that it can cost tens of thousands of dollars to buy a DO meter. If your brewery can’t afford a low-range Dissolved Oxygen (DO) Meter, this presentation will transform the way you think about DO in your brewery operations.

You’ll learn about:
– What is Dissolved Oxygen aka DO?
– What are the signs that your beer has become oxidised and how long does it take?
– What are the industry standard acceptable tolerances for DO?
– Practical tips on how to manage DO without a DO Meter across almost every part of your brewery operation.
– When you should buy a DO Meter and what options are out there?

Speaker: Steve ‘Hendo’ Henderson, Rockstar Brewer
Bio: Steve Henderson aka ‘Hendo’ has been a professional brewer for nearly a decade, and over the course of his career, he’s discovered a passion for quality management and process improvement. From his earliest days as a home brewer, he always had access to amazing information when it came to ingredients, recipe development, and the basics of making beer. But it wasn’t until he spent time managing breweries that he discovered how much there was to learn when it came to ensuring consistency, getting the most out of the kit and the ingredients every single time.

This commitment to quality and ongoing education has paid dividends. His beers have medalled seven times at the Australian International Beer Awards, the largest beer competition in the Southern Hemisphere, and he has also won the AIBA Champion Gypsy Brewer trophy in 2016. With his guidance, Victoria’s Brownstone Microbrewery won the AIBA trophy for Best New Exhibitor in 2018. His career has included stints at Prickly Moses, Southern Bay Brewing, and Stone and Wood, as well as running his own label, BrewCult, from 2013 to 2017. He has also confidentially advised a number of breweries on process improvement and recipe development.

He is now the Founder of Rockstar Brewer, a Brewery Consulting, Training, Software and Lab Services company based in Brisbane, QLD, Australia. He has a Graduate Certificate of Brewing from Federation University, is a Cicerone Certified Beer Server and an International Beer Judge.

Categories: Craft Beer Professionals Virtual ConferenceProcessTechnology