Planning the Brewing Schedule at OSBC

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Planning the Brewing Schedule at OSBC

Every day at the brewery is unique, and we never know exactly what to expect.  

Beer is alive, full of billions of that uber-important microorganism Saccharomyces Cerevisiae (brewer’s yeast).  Yeast is moody and temperamental.

We want it to be happy and healthy, by giving it food (sugar and oxygen), a nice place to live (proper temperature and pH), and a fresh batch of sugary wort to work on after it finishes the last.  

For this reason, we need to follow its schedule.  

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