Sensory analysis with the famous SafLager TM W 34 70- Fermentis webinar

preview_player
Показать описание
A webinar recording by Fermentis. Given the recent Covid 19 restrictions, we have been organising many webinars which you can find on the Fermentis website, in the News and Events section. This is a recording of one of these webinars. We hope you enjoy it.
  1. Fermentis by Lesaffre
Рекомендации по теме
Sensory analysis with 1:01:59

Sensory analysis with the famous SafLager TM W 34 70- Fermentis webinar

Taste Like a 0:12:17

Taste Like a Pro with Sensory Analysis Discrimination Tests | Miss Brewbird

Culinary Nurition: Sensory 0:00:51

Culinary Nurition: Sensory Analysis

Virtual Tour 360 0:00:52

Virtual Tour 360 - Sensory analysis. Methodology. Triangle Test (ISO 4120)

Handcream Sensory Test 0:01:03

Handcream Sensory Test with Mindmax EEG Device

How to conduct 0:04:17

How to conduct sensory evaluations for stirred yogurt

'Sensory Evaluation of 1:02:54

'Sensory Evaluation of Food' by Tracey Hollowood

Prediction of sensory 0:44:42

Prediction of sensory attributes of boiled plantain by instrumental parameters - A.Kouassi

Beyond the Visual: 5:10:58

Beyond the Visual: Sensory Innovations and creativity in the Arts

Tasting Life - 0:03:16

Tasting Life - Season 1 - Episode 12 - Course in Honey Sensory Evaluation

The Best Marketing 0:04:23

The Best Marketing Ever | Art Of Selling | NEURO MARKETING | SHOT BY SHOT

Research translation of 0:53:02

Research translation of sensory assessment and treatment approaches with stroke survivors

Sensory Evaluation of 0:02:07

Sensory Evaluation of Jackfruit

Honey Sensory Evaluation 0:13:56

Honey Sensory Evaluation Final

Orietta Gianjorio - 0:02:00

Orietta Gianjorio - Sensory Evaluation Expert

Sensory Evaluation of 0:08:23

Sensory Evaluation of Dark Chocolate

Beer Proficiency and 0:01:31

Beer Proficiency and Sensory Analysis

Descriptive Sensory Analysis 1:04:03

Descriptive Sensory Analysis of Sourdough Wheat Bread

Sensory Factors and 0:25:32

Sensory Factors and Food Choice

Run your own 0:04:39

Run your own sensory test for consumers

Seminar on Sensory 2:49:35

Seminar on Sensory Analysis: Explicit and Implicit Aspects of Food Experience

Fresno State Course 0:02:16

Fresno State Course Spotlight | Enology 105 - Sensory Evaluation

ChefsForum: Top Tips 1:01:33

ChefsForum: Top Tips for Boosting Flavor Through Sensory Analysis

Sensory Analysis of 0:09:41

Sensory Analysis of Chocolate Ice Cream- F.S 422

Комментарии
Автор

Thank you for a very informative video. I used W34/70 for the 1st time brewing an Octoberfest in 5 gallons at a Plato of 14. I pitched 2 packets at a temperature of 70 degrees and set my temperature controller at 57 degrees. The next morning I had active fermentation which only lasted for 3 days. Does a 3 day fermentation sound right? The wort is still in the fermenter. Thank you!

kenbrown
Автор

Thanks for posting this, great resource on an incredible yeast!
So… assuming normal pitch rates in non high gravity wort, what is the best temperature gives the best flavor profile? Is 16c better than 12c ?

marklpaulick