Hey all,
I am busy putting the finishing touches on the talk that I will be giving at NHC. I will be discussing going from homebrewing to brewing on a professional scale. I will address recipe scale up, yeast handling, and hopping rates with a special focus on whirlpool and dry hopping. I will be pouring samples of my Professor IPA, a 6.6% - 65 IBU (measured) beer, that is essentially just whirlpool and dry hopped.
I would love to use my time effectively as possible to cover exactly the questions that folks might have. If anyone would like me to include anything in this talk, let me know here.
Look forward to seeing a shit-ton of TM at this, my first NHC!
Mills