• It’s important to follow proper packaging processes when putting beer into kegs, with the goal being to eliminate oxygen in the keg at all stages. • I would suggest looking to the Brewers Association or other industry resources for more detail on all topics above.” Kyle Chittim from Perlick Corporation How do safety measures, particularly in handling ingredients and equipment, impact the taste and character of homebrewed beer, and what strategies can I adopt to ensure a safe yet flavorful brew? “When we are talking about safety with regards to ingredients and equipment, our primary areas of focus are going to be cleanliness, quality of said ingredients, and proper handling of equipment. Whether you are brewing on a production scale or at home, you’re utilizing some form of detergent to clean your equipment of any debris and bacteria, and then a sanitizer to ensure that foreign microbes aren’t going to take residence while the equipment awaits green beer. Anytime you are working with chemicals, it’s important to be aware of the proper concentration you should be using to a.) ensure the chemical is going to be able to fully perform its purpose and b.) avoid a potentially dangerous situation of an over-concentrated chemical leaving problematic residues. As for ingredients, obviously, we want to ensure our malt, or any ingredient for that matter, is free from any pests, mold, or anything of that nature. Many compounds that result from the presence of these things can end up downstream in the finished beer and be potentially harmful, but definitely adverse to producing a quality-tasting beer. In brewing, we often work with pressure; whether that be a low-pressure system or a high one, it’s an area where we need to exhibit caution and be aware. With
homebrewing specifically, this is going to apply if you are kegging or bottling. Recognizing these potential hazards and having proper equipment can help ensure you are making good beer and staying safe.” Reid Ackerman from Ghostfish Brewing Company How do I prevent common mistakes that might jeopardize the safety of my brew or my well-being? “During fermentation, the yeast converts sugars into alcohol and CO2. The CO2 converts into carbonic acid, which lowers the pH of the beer. Both alcohol and low pH inhibit pathogenic microbes. Don’t skimp on your yeast! It is important to pitch a sufficient amount of high-quality and healthy yeast to ensure that the beer is stabilized rapidly by yeast metabolism. Don’t attempt to make very low-alcohol beers at home (< 3% abv) since these types of beers are more prone to allowing the growth of pathogenic bacteria (commercial breweries will stabilize these styles with pasteurization). When cleaning your equipment, opt for a no- rinse, food-safe sanitizer. Avoid chlorine- based cleaners and never mix bleach with acid-based cleaners (this will result in the formation of toxic chlorine gas). For more support with your brewing, join a local or online homebrewing community, ask questions to your local homebrew shop, or contact the brewing experts at Lallemand Brewing, where we support commercial and homebrewers alike.” Eric Abbott from Lallemand Brewing What principles or safety standards from large-scale brewing can be adapted or scaled down to ensure quality and safety in a home brewing setting?
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