Mari and Will Kemper love lagers, however the locals haven’t at all times cherished their lagers again. After they returned to the Pacific Northwest and opened the doorways to Chuckanut Brewery in 2009, craft followers on the time puzzled why they didn’t simply make IPAs like everybody else. However they’d a spotlight and willpower to brew the best high quality craft lagers they may (regardless of their small dimension), and 24 GABF medals later, their method has been validated many occasions over.
On this episode, they focus on:
- Constructing a brewhouse and growing the perfect course of for lager brewing
- Optimizing the mashing routine for full attenuation
- Treating lager with sensitivity and lowering stresses all through the brewing course of by lowering transfers
- Taking a size-specific method to brewing and fermentation
- Asymetric boil heating and higher whirlpooling
- Producing nice lagers in cylindroconical usnitanks
- Center cropping yeast
- Extraordinarily sluggish crashing with automated tank temperature management
- Lager filtration
- Spunding and ending lagers
A former chemical engineer in his days earlier than brewing, Will Kemper tackles brewing issues with an analytical gaze, dissecting and understanding the aim earlier than constructing a course of. Right here, he affords a glimpse into that intelligent downside fixing method. The locals as we speak love and embrace their lagers, and a brand new technology of lager brewers has skilled underneath the Kempers’ tutelage. However the Kempers aren’t resting on their laurels—there’s extra lager to brew, and extra minds to vary.
*This episode is dropped at you by: *
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