[harbicide]

“Brewing is mankind’s oldest biotechnology. These days it is a sophisticated operation, based on an in-depth understanding derived from a range of scientific disciplines. Yet it retains the charm of an art form appreciated by billions of people the world over.”   Join Dr. Charlie Bamforth as he expounds on his premise and continues the research

http://acswebinars.org/bamforth2012

[ccfoo242]

Thanks!

[tomsawyer]

I'm signed up, I enjoyed his last webinar.

[tomsawyer]

Seminar just got over.  I was somewhat dissapointed in the amount of time he spent on the most very basic stuff.  This was supposed to be advanced tips and tricks, not much of that other than talking about "making" beer from its chemical components.  Yuck!

He did comment on HSA, sort of.  He said that, compared to the handling of commercial beer post-production, kettle effects are basically neglible.  Not sure this answers the question of whether HSA is significant though.

He also took my question about pressurized fermentation.  His observation was that this reduces ester production, which can either be good or bad depending on what you are after.

[brushvalleybrewer]

I really enjoyed it. His two earlier ones are good too.