Brewery Portal Masterclass - March 2021 

Having only a single software developer, you should consider open sourcing the client API. There are many software engineers among brewers. I would prefer the efforts of your developer going into the core platform, leaving android/iOS development to the community.

I hope we will see some more masterclasses! thanks a lot guys

Starch is a poly-saccharide, it doesn't have to convert to sugar. In brewing, the correct term is mash conversion. This is the way that it works. Alpha liquefies simple starch, amylose, and when the amylose starch chain is liquefied, which occurs at a 1-4 link, two chains form and the name changes. The one chain is called the reducing end and the other chain is called the nonreducing end. The reducing end contains 1-4 links, which Alpha liquefies, and after all of the links have been liquefied, sweet tasting, nonfermenting, types of sugar remain. The higher the rest temperature, the quicker Alpha denatures, which produces sweeter tasting, low ABV, beer. The nonreducing end is simple sugar, glucose. The only purpose of Alpha is to release glucose from starch because glucose is one of three building blocks of life. Amylase works very well at 37C. Glucose is responsible for primary fermentation and ABV. At temperatures 65, 66, Alpha releases the highest volume of glucose, as possible, from amylose, within one hour. The more glucose, the more alcohol. The high temperatures denature Beta. The temperatures are used in grain distillation, where Beta isn't needed. At temperatures 60 to 63, conversion occurs, which has nothing to do with converting starch into sugar. During conversion, Beta turns the glucose that Alpha releases during liquefaction, into fermentable, complex, types of sugar, maltose and maltotriose, which are the types of sugar that produces ale and lager. When conversion occurs, secondary fermentation takes place, due to maltose. During secondary fermentation a type of conversion occurs when yeast converts maltose back into glucose. Maltotriose is responsible for natural carbonation. Beer doesn't need priming sugar or CO2 injection to carbonate, when conversion occurs. If secondary fermentation doesn't occur after a conversion rest is used, the malt is slack, or the malt is high modified, to over modified. Depending on the level of malt modification, an Alpha-Beta enzyme mixture would need to be added into the mash for conversion to occur. When high fermentation temperatures are used, beer has to be krausened in order for the beer to properly, condition. For recipes to be accurate, a malt spec sheet needs to be involved. A malt spec sheet is used by a brewer for determining the quality of malt, before buying malt. Modification, protein content, pH, DBCG, DBFG, are some of the numbers listed on a malt spec sheet. Without an understanding of the data listed on a malt spec sheet, a brewer cannot determine, whether, the malt being purchased is better for making whiskey with, or more suitable for producing ale and lager. Malt spec sheets are online from each malthouse. Most homebrew recipes cannot produce ale and lager, due to the malt being high modified, to over modified, and that is the reason why the single temperature infusion method is popular in homebrewing. The brewing method is used in grain distillation because distillers use high modified, malt. The brewing method, chemically and enzymatically, cannot produce ale and lager, due to the way that enzymes function, and chemical precipitation. The step mash brewing method produces, pseudo, ale and lager. Dr. George Fix came up with the brewing method. The rest temperatures are based on the temperatures that malt is tested at, which are the optimum temperatures for Alpha and Beta. The brewing method produces, pseudo, ale and lager because dextrinization and gelatinization do not occur. The rest temperatures aren't high enough to cause dextrinization and gelatinization to occur, and due to that, the complex starch that provides the body and mouthfeel in beer is thrown away with the spent mash. Amylopectin is the starch that is responsible for body and mouthfeel in beer. Amylopectin is hard, heat resistant, complex starch, that makes up the tips of malt, and it is the richest starch in malt. Contained in amylopectin are A and B limit dextrin, which are tasteless, nonfermenting, types of sugar, and pectin. Limit dextrin, pectin, and a type of albuminus, protein, provides the body and mouthfeel in beer. When the starch is thrown away, beer dries and thins out during fermentation and conditioning. To take advantage of amylopectin, the Hochkurz and triple decoction brewing methods are used, where the mash is boiled a few times. When the boiling decoctions are added back into the main mash, Alpha liquefies amylopectin, and dextrinization and gelatinization occurs. Although, homebrew instructions makes it appear that dextrinization occurs when mash is rested at a high temperature, the only time dextrinization occurs in the infusion method, happens, when amylose contains a 1-6 link in the starch chain, which is extremely, rare.

When will the next Masterclass be? Great content

That’s my biggest issue with the carrousel. I need to find some marbles to make sure the hops fall.

What about brew water and salt editions.