Drew Russey has been the Laboratory Manager at Saint Arnold Brewing Company since 2015 and with the company since 2014. In this role, he oversees digital data entry, organization, and analysis ensuring full integration of data recorded from raw material CoA's through to Sensory Panel scorings. He has presented talks and co-led workshops on brewery data management and analysis using the open source R programming language, and was 2nd author on the MBAA Technical Quartlery's most downloaded article of 2018. He earned his PhD in Biology from the University of Houston for his work on adaptive evolution of multivariate, functional traits resulting from natural and artificial selection.
Episode 044: Improving Brewhouse Efficiency by Adjusting Mash Thickness and Lauter and Sparge Volumes
January 13th, 2020 | 27 mins 51 secs
Our friends from Saint Arnold Brewing Company in Houston describe how they reduced lauter times, decreased their grain bills by 5%, and increased average brewhouse efficiency from 89.3% to 95.5%.