Understanding a particular beer's fermentability—and how it changes over time—is a prerequisite to managing in-package conditioning. It’s not uncommon to observe some level of over-attenuation during refermentation, similar to how forced-fermentation tests frequently finish at a lower gravity than production fermentations. In order to reduce the risk of over-pressurization in package, it’s important for brewers to quantify the expected over-attenuation for each brand. Typically, and ideally, the over-attenuation is consistent and can be accurately accounted for within priming sugar calculations. However, this is not always the case—especially with dry-hopped beers. At Allagash Brewing Company, we created a model for our Sixteen Counties brand in order to predict and more accurately account for variable levels of over-attenuation in package due to hop creep. Special Guest: Heather Muzzy Caron. Sponsored By: Hopsteiner: Proximity Malt: BSG: The Lupulin Exchange: Berkeley Yeast: cytiva: ProLeiT: Links: Poster 65 - Case study: Modeling fermentation data to predict and prepare for dry hop creep during in-package conditioning — WBC Connect 9.19.20 Poster SessionWorld Brewing Congress 2024Upcoming Events - Master Brewers CalendarJoin Master Brewers