Dry yeast rehydration, it’s critical! By Moritz Kallmeyer Master Brewer Drayman’s Brewery & Distillery, Silverton Pretoria, March 2005 Each brand of ADY (active dry yeast) specify its own optimum rehydration temperature, ranging from 35°C to 40°C. As you drop the strike temp from 40°C to 15°C the yeast will leach out progressively more of its […]

To mash or not to mash Kurz / Hoch By Moritz Kallmeyer Master Brewer of Drayman’s Brewery & Distillery, Silverton Pretoria, October 2004 Introduction The Kurz /Hoch method of mashing was recently advocated when both studies at Weihenstephan State University and reports by Michael J. Lewis and Tom W. Young (Brewing, Second edition, p.244) confirmed […]

Yeast slurry pH as an indicator of yeast Autolysis By Moritz Kallmeyer Master Brewer of Drayman’s Brewery & Distillery, Silverton Pretoria, January 2004 At the end of fermentation, beer pH is usually between 4.1 and 4.40. An increase in stored yeast slurry pH above this end of ferment beer pH is a good indicator of […]

The do’s and don’ts of yeast handling By Moritz Kallmeyer Master Brewer of Drayman’s Brewery & Distillery, Silverton, Pretoria, November 2003 The aim of this article is to discuss improved methods of yeast handling in a brewery to ensure good yeast health and optimum fermentation performance. Introduction The reality in most craftbreweries is that brewers […]

Tasting of beer By Moritz Kallmeyer Master Brewer of Drayman’s Brewery & Distillery, Silverton Pretoria, March 2003 Introduction: After an exercise session your brain secretes endorphins – a powerful hormone like chemical that leaves you with a sense of euphoria / well being. So powerful is our sense of taste and smell that it can […]

Brewery bacterial contaminants By Moritz Kallmeyer Master Brewer of Drayman’s Brewery & Distillery, Silverton Pretoria, January 2004 Bacterial cells are the oldest inhabitants of planet earth. Rocks which were found by geologists in the Baberton area, timedated to be 380 million years old, showed the familiar rod shaped bacterial cells clearly when examined under a […]

A few beer faults and their origin – in a nutshell By Moritz Kallmeyer Master Brewer of Drayman’s Brewery & Distillery, Silverton Pretoria, January 2003 Roughness: Abnormal water composition, insufficient boil, excess tannin, excessive or alkaline sparging, insufficient kettle evaporation, hot-side aeration. Fruity aroma /flavour: From esters, higher alcohols, acetates of higher alcohols. The consequence […]

13 Health reasons to drink beer By Moritz Kallmeyer Master Brewer of Drayman’s Brewery & Distillery, Silverton Pretoria, February 2003 Introduction Medical studies have over the years consistently demonstrated that moderate consumption of beer can be part of a healthy lifestyle. Drinking beer is good for your liver! Drinkers of beer can get rid of […]

The role of polyphenols in beer haze formation By Moritz Kallmeyer Master Brewer of Drayman’s Brewery & Distillery, Silverton Pretoria, February 2003 Abstract: Phenolic compounds are present in all vegetable foods. Polyphenols are extracts of various plants which have the ability to react with protein in animal skins to produce leather. Tannins are polyphenols and […]

Hangovers and “hanging overs” By Moritz Kallmeyer Master Brewer of Drayman’s Brewery & Distillery, Silverton Pretoria, March 2003 I think that the over 40 year old section of the population experience less hangovers than the rest. In my own case, it comes with the collective recollection of all previous over- drinking bouts and how terrible […]

The role of diacetyl in beer By Moritz Kallmeyer Master Brewer of Drayman’s Brewery & Distillery, Silverton Pretoria, February 2003 (updated 22/10/2004) Definition: Diacetyl is a powerful aromatic compound that imparts the flavour of butter or butterscotch to beer. It falls under class 6 of Morton Meilgaards beer flavour terminology together with soapy, fatty, rancid […]