Quality-focused Pro Brewers – Détails, épisodes et analyse

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Quality-focused Pro Brewers

Hendo From The Rockstar Brewer Academy

Éducation

Fréquence : 1 épisode/14j. Total Éps: 53

Welcome to Quality-Focused Pro Brewers, the podcast dedicated to helping professional brewers master the art and science of brewing high-quality beer. Every fortnight, we delve into essential topics like brewery quality systems, maximising beer shelf life, dissolved oxygen, brewing water chemistry, CIP, Yeast Husbandry, lab and more. Designed for those planning, building, or running a craft brewery, our episodes provide actionable insights to enhance your brewing processes. Join us as we share expert knowledge and practical tips to ensure your beer is always at its best.

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Données mises à jour le 10/09/2026

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https://youtube.com/@RockstarBrewer
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Fizzy But Flat: The Surprising Reason Your Hazy IPA Loses Its Head | QFPB E053

Saison 1 · Épisode 53

mardi 1 septembre 2026 • Durée 12:48

If you want a copy of the Beer Foam Fault Finder, comment FOAM FAULT FINDER below and I'll send it to you.

A hazy IPA can pour with plenty of fizz—and still lose its head fast.

In this episode, Hendo unpacks the difference between foam formation and foam stability.

Carbonation and serving conditions are worth checking, but they are only the starting point. Durable foam is a systems outcome, shaped by the balance of contributors in the beer and the process history behind it.

You’ll learn:

Why visible bubbles and lasting foam are not the same thing
Why carbonation and serving conditions should be checked before jumping to a culprit;
How malt-derived foam contributors, process history and hop-related variables fit into the bigger picture; and
How to investigate a head-retention problem without changing every lever at once.

Dry hopping is not automatically the villain when it comes to head retention, and there is no single magic fix for every hazy IPA. The useful shift is to rethink how you think about foam stability in this beer.

This episode is for serious home brewers and professional brewers who want a clearer, more methodical way to think about foam without relying on guesswork.

Chapters
0:00 Intro: Fizzy but no head?
1:47 How carbonation and serving conditions affect beer foam
5:04 Foam formation vs foam stability
7:13 Foam stability: Positive and negative factors
8:18 Mash and boil variables
9:28 Dry hopping: A variable, not the villain
11:45 A more methodical investigation mindset

Get My Free Guide - "The Pro-Brewer Quality & Consistency Checklist" - https://bit.ly/3f6ryQB

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DISCLAIMER: This video and description may contain affiliate links or product recommendations, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!

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The Truth About Beer Oxidation: Hot Side vs Cold Side | QFPB E052

Saison 1 · Épisode 52

mardi 18 août 2026 • Durée 19:20

If you want the Dry Hopping SOP, comment DRY HOP SOP below and I’ll send it over.

Your hazy IPA smells incredible after dry hopping… then just a few days later the aroma is gone.

Most brewers assume they need more hops, a different variety, or another dry hop charge. But the real problem usually isn't the amount of hops—it's understanding how hop aroma actually works.

In this episode of Quality Focused Pro Brewers, Hendo explains the two completely different families of hop aroma compounds—thiols and terpenes—and why each requires a different brewing strategy.

You'll also learn why dissolved oxygen destroys hop aroma faster than most brewers realise, how dry hop timing affects biotransformation, and why one well-managed dry hop often outperforms multiple additions.

In this episode you'll learn:

Chapters

Homebrewer, planning to open a brewery or already running one? In just 60 days, you can build a quality system that brews consistent, world-class beer 👉 https://youtu.be/NZy7pdDhyEI

🎯 Want the Free 5-Step Brewery Quality Checklist?

Visit 👉 https://rockstarbrewer.com/guide

DISCLAIMER

This video and description may contain affiliate links or product recommendations. If you click on one of these links, I may receive a small commission. This helps support the channel and allows us to continue producing content like this. Thank you for the support!

Your Hazy IPA Aroma Is Gone in 24 Hours - Here’s Why | QFPB E051

Saison 1 · Épisode 51

mardi 4 août 2026 • Durée 16:34

If you want the Dry Hopping SOP, comment DRY HOP SOP below and I’ll send it over.

Your hazy IPA smells incredible after dry hopping… then just a few days later the aroma is gone.

Most brewers assume they need more hops, a different variety, or another dry hop charge. But the real problem usually isn't the amount of hops—it's understanding how hop aroma actually works.

In this episode of Quality Focused Pro Brewers, Hendo explains the two completely different families of hop aroma compounds—thiols and terpenes—and why each requires a different brewing strategy.

In this episode you'll learn:

The difference between thiols and terpenes
Why biotransformation depends on active yeast
Why terpenes disappear during dry hopping
Why I DON’T believe in soft-crashing your beer before dry hopping
The science behind dry hop creep
When and at what temperature to dry hop for maximum aroma
How oxygen destroys hop character
Whether double dry hopping is worth the risk
How to build a repeatable dry hopping SOP

Chapters

00:00 Why hop aroma disappears
02:00 Thiols vs terpenes explained
05:00 Choosing the right hop varieties and combos
09:00 Best timing and temperature for dry hopping
12:00 Oxygen and dry hopping risks
14:00 Is double dry hopping worth it?
16:00 Practical dry hopping framework

Homebrewer, planning to open a brewery or already running one? In just 60 days, you can build a quality system that brews consistent, world-class beer 👉 https://youtu.be/NZy7pdDhyEI

5 All-Grain Brewing Mistakes Every Home Brewer Makes…From A Pro Brewer | QFPB E050

Saison 1 · Épisode 50

mardi 21 juillet 2026 • Durée 15:23

If you want the Sacred Trilogy Guide so you nail the numbers on your next brew day, comment “Sacred Trilogy” below and I’ll send it over.

Making the jump from extract brewing to all-grain brewing is exciting—but it doesn't automatically make you a better brewer.

In this episode of Quality Focused Pro Brewers, Hendo breaks down the five biggest all-grain brewing mistakes that quietly sabotage beer quality. From chasing mash efficiency instead of flavor, to overlooking water chemistry, fermentation planning, and packaging, you'll learn the practical systems professional brewers use to consistently brew world-class beer.

Whether you're a home brewer, planning to open a brewery, or already brewing commercially, these lessons will help you stop brewing by accident and start brewing with intent.

In this episode you'll learn:

Why recipes aren't enough without clear beer targets
Why chasing mash efficiency can make your beer worse
How water chemistry and pH transform beer quality
Why fermentation needs a plan—not hope
How packaging mistakes destroy great beer

Chapters

00:00 Why all-grain brewing doesn't automatically make better beer
01:00 Mistake #1: The end game
03:25 Mistake #2: The efficiency trap
06:45 Mistake #3: The most abundant ingredient
09:05 Mistake #4: The “black box”
11:55 Mistake #5: The final step
14:00 One change to improve your next batch

Homebrewer, planning to open a brewery or already running one? In just 60 days, you can build a quality system that brews consistent, world-class beer 👉

Your Beer is Taking 4 Days to Carbonate Because You're Doing This Wrong | QFPB E049

Saison 1 · Épisode 49

mardi 7 juillet 2026 • Durée 12:00

If you want the Hendo’s Carbonation Analyzer, comment “carbonation analyzer” below and I’ll send it over.

Most brewers think that setting the correct head pressure is all it takes to carbonate beer.

But if you're relying on head pressure alone, you're probably waiting anywhere from two to seven days—and still guessing whether you've actually hit your carbonation target.

In this episode of Quality Focused Pro Brewers, Hendo explains the science behind Henry's Law, why carbonation is so slow when solely using head pressure, how carbonation stones dramatically speed up the process, why measuring carbonation matters more than tasting it, and the common myths stopping brewers from getting repeatable results.

You'll also learn why so many brewers over-carbonate or under-carbonate their beer, how two members of The Rockstar Brewer Academy transformed their brewery by changing their carbonation process, and how you can build your own affordable carbonation analyser.

In this episode you'll learn:

Why head-pressure carbonation is so slow
How Henry's Law actually applies to brewing
Why carbonation stones work so much faster
Why the "mouthometer" isn't a measurement tool
How to measure carbonation accurately
The truth about carbonation stones stripping hop aroma

Chapters

00:00 Why Head Pressure Takes Days
01:05 Understanding Henry's Law
03:45 How Carbonation Stones Work
05:30 Why Brewers Should Stop Using the Mouthometer
07:20 Tom & Sean's Carbonation Case Study

Most Brewery Sensory Programs Fail. Here's Why | QFPB E048

Saison 1 · Épisode 48

mardi 23 juin 2026 • Durée 18:38

If you want the sensory program guide, comment “sensory program guide” below and I’ll send it over.

Most brewery sensory programs fail before they ever create value.

Not because brewers aren't committed. Not because teams aren't capable. And not because they don't care about beer quality.

They fail because they start in the wrong place.

In this episode of Quality Focused Pro Brewers, Hendo breaks down why most sensory programs collapse within weeks, the biggest mistake breweries make when implementing sensory training, and the simple framework that turns sensory from an intimidating technical exercise into a practical quality system that your entire team can use.

You'll discover why sensory programs aren't about identifying every off-flavor in beer, why beer judging and certifications don't solve brewery quality problems, and how to build a sensory system focused on the only question that really matters:

Is this beer true to brand?

Whether you're planning a brewery, opening your first commercial brewery, or already running a production facility, this episode will help you create a sensory program that actually improves consistency, protects your brand, and builds a culture of quality throughout your brewery.

Chapter Markers

00:00 Why Dave's sensory program failed
02:00 The industry's biggest sensory mistake
05:00 The real purpose of a brewery sensory program
08:00 Why every brewery needs a product specification
11:00 What goes into a product specification
13:00 Building a simple sensory system that works
16:00 Creating a brewery-wide quality culture
18:00 How to get started today

Homebrewer, planning to open a brewery or already running one? In just 60 days, you can brew the best batch of beer you’ve ever brewed. Check out my beer quality system here 👉https://youtu.be/NZy7pdDhyEI

Stop Tweaking Your Recipe: The Real Reason Your Beer Tastes Different Every Batch | QFPB E047

Saison 1 · Épisode 47

mardi 9 juin 2026 • Durée 13:32

If you want the Golden Batch Recipe Tweak Sheet PDF, comment “tweak sheet” below and I’ll send it over.

You brewed a batch of beer, and it came out amazing. The aroma was on point, the clarity was there, and the flavor hit exactly where you wanted it.

But you can’t help yourself, so naturally, you started tweaking the recipe.

Then the next batch wasn't quite the same.

The problem isn't that you're changing your recipe. The problem is that you never captured why the first batch worked in the first place.

In this episode of Quality Focused Pro Brewers, Hendo introduces the concept of the “Golden Batch” … the best version of a beer that becomes the benchmark for every future brew.

You'll learn how to stop endlessly tweaking recipes, build repeatability into your brewing process, and create a documented standard that produces consistent results batch after batch.

A recipe isn't dialed in because you brewed one great batch. It's dialed in when you can repeat it.

Chapter Markers

00:00 The Problem With Endless Recipe Tweaks
01:00 Why Most Brewers Never Really “Dial In” Their Recipes
03:17 Introducing the “Golden Batch” Concept
05:00 Product Specifications & Batch Logs
06:20 How to Compare Specs, Data & Finished Beer
08:07 Moving the Beer or Moving the Specification
09:02 Building Your Golden Batch Standard

Your Beer Got Judged. Here's How To Decode What They're Actually Telling You | QFPB E046

Saison 1 · Épisode 46

mardi 26 mai 2026 • Durée 16:37

If you want the Judge Feedback Fix PDF so you can integrate meaning improvements to your next batch of beer, comment “judge feedback fix” below and I’ll send it over.

Beer competition feedback can feel brutal.

You spend weeks dialing in your recipe, obsessing over water chemistry, fermentation, and dry hopping… only to get score sheets filled with confusing comments like

“astringent,”

“oxidized,” or

“out of style.”

But here’s the truth:

Judge feedback is one of the fastest ways to improve your beer quality — if you know how to decode it correctly.

In this episode of Quality Focused Pro Brewers, Hendo breaks down the exact framework you should use to turn beer competition judge feedback into actionable brewing improvements.

Whether you’re a home brewer entering BJCP competitions or a commercial brewer chasing medals at the World Beer Cup or AIBA, this episode will help you stop guessing and start improving your beer with purpose.

Chapter Markers

00:00 Why Judge Feedback Feels So Frustrating
02:00 Common Mistakes When Reviewing Beer Judge Feedback
04:02 What “Out Of Style” Really Means
05:25 Why Overcorrecting Ruins Your Beer
06:35 The 5-Step Judge Feedback Framework
07:10 Identifying Recipe vs Process vs Fermentation Problems
09:28 How Judges Actually Score Beer
11:00 Finding Patterns & Making Targeted Fixes

Why Most Brewers Don't Win Awards and How To Fix It | QFPB E045

Saison 1 · Épisode 45

mardi 12 mai 2026 • Durée 21:48

If you want a copy of my Beer Competition Readiness Checklist, comment “COMP READY” below, and I’ll send it over.

You spend weeks brewing the perfect beer. You obsess over your recipe, your fermentation, and your process. Your mates tell you it’s incredible.

Then you enter it into a beer competition… and come home empty handed.

The frustrating truth is that brewing a great tasting beer and brewing an award-winning beer are two completely different skills.

In this episode of Quality Focused Pro Brewers, Hendo breaks down the hidden game behind beer competitions and reveals how judges actually score beer.

You’ll learn the biggest mistakes brewers make, what separates medal-winning brewers from everyone else, and the exact competition strategies that can help you finally start bringing home the gold.

Chapters:

00:00 Why Great Beer Still Loses Competitions
01:03 Brewing Great Beer vs Award-Winning Beer
03:07 Mistake #1
05:36 Mistake #2
07:29 Mistake #3
10:12 The Playbook for Winning Medals From an International Beer Judge
12:22 Why Style Guidelines Matter
14:08 The Tiny Flaws Costing You Medals
16:58 The Real Prize In Beer Comps
18:11 The 5-Step Competition Game Plan

Homebrewer, planning to open a brewery or already running one? In just 60 days, you can build a quality system that brews consistent, world-class beer 👉 https://youtu.be/NZy7pdDhyEI

🎯 Want the Free 5-Step Brewery Quality Checklist?Visit 👉

5 Brewing Tricks You’ll Wish You Knew Sooner | QFPB E044

Saison 1 · Épisode 44

mardi 28 avril 2026 • Durée 16:32

If you want the perfect, comment “perfect” below and I’ll send it over.

Ever feel like you're chasing the perfect brew… but your beer is inconsistent batch to batch?

In this episode, we break down the real reason your beer isn’t repeatable — and it’s not your ingredients.

The difference between average brewers and world-class brewers comes down to process, measurement, and control.

You’ll learn 5 powerful brewing techniques that will transform your results — without buying expensive gear.

By the end of this episode, you’ll have a system to brew consistent, high-quality beer every single time.

What you’ll learn:

Why product specifications beat traditional recipes
The “Sacred Trilogy” of brew day measurements
How to fix your gravity instantly with dilution
Why pH is your most powerful fermentation tool
How to eliminate diacetyl before it ruins your beer

Chapters:
00:00 Why Your Beer Is Inconsistent
01:00 Stop Writing Recipes (Start Writing Specs)
04:30 The Sacred Trilogy Explained
07:30 Fixing Gravity with Dilution
10:00 Fermentation pH Secrets
13:00 The Forced Diacetyl Test
16:00 Building a Repeatable Brewing System

Homebrewer, planning to open a brewery or already running one? In just 60 days, you can build a quality system that brews consistent, world-class beer 👉

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Quality-focused Pro Brewers – Détails, épisodes et analyse

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