Sponsored Using Fermentation Profiles to Improve Your Recipes with Pål Ingebrigtsen of PLAATO

Brewing is the perfect mix of science, creativity and craftsmanship. For many brewers, creating and improving on recipes, while maintaining a high quality product is a big part of their daily work. When brewers start to collect ongoing fermentation data across multiple batches over time, they can compare how small tweaks in the recipe or outside conditions can change the overall outcome of the fermentation.

Comparing batches can be especially valuable when brewing the same recipe over time. In this presentation we want to dive into a few insights you can gain from comparing different fermentation profiles.

Pitching yeast: Use fermentation profiles to see how well your yeast is performing and how different strains of yeast and their ideal pitching temperature impact the overall outcome of the fermentation.

Temperature: Every day variations in temperature happen in a brewery. Having the right temperature during the fermentation is a key component to make great beer, and being able to have full control from the very first minute will give unique possibilities to tweak the fermentation.

Timing is crucial: Taking the right decision at the right time is easier said than done, as every fermentation is unique by nature. With fermentation profiles you can learn how timing of for example dry hopping and diacetyl rest impact the overall outcome of the fermentation.

Co-Founder and Chief Innovation Officer: Pål Ingebrigtsen. Pål is an engineer, the co-founder of PLAATO, a Chef, Brewer and Homebrewer. Having worked closely with the craft brewing industry for the past 3 years – he will tell the story of what digital innovations the industry has been asking for, typical craft brewery pain points and some lessons learned from projects so far.

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