An End To A Long Week
February 20, 2011
This second week of Siebel classes has been intense and exhausting. It started with two field trips, which I detailed in Wednesday’s blog entry, and ended with tons of studying to catch up on what we had all been putting off. It culminated in a much more difficult quiz yesterday, but one that wasn’t as bad as we had all been making it out to be.
The topics for the week were a lot more practical than last week for brewers (as much as last week’s malting section was interesting, there’s very little I need to know unless I become a maltster). We started with mash chemistry: the conditions for all the enzymatic reactions in the malt, the breaking down of starches, proteins, and beta-glucans, and the designs of mash tuns and mash filters. That was followed by the reactions in the boil kettle and all the boil kettle and whirlpool tank designs. This was all great because it reinforced just how important so many little things are to the final beer flavor and character.
The week ended with a bunch of brewing calculations such as malt and hop additions in recipe design. A lot of the malt stuff I already knew, but it was good to finally see a real definition for Bitterness Units and International Bitterness Units for hop calculations.
Next week we get an entire five days of yeast microbiology. 🙂