The series of interesting old articles reprinted under the heading "Brewing! Has it changed that much?" continues with the transcript of a panel discussion, which took place at a meeting of the Master Brewers' Association of the Americas (MBAA) District Chicago held in January 1952. The questions discussed all related to practical brewing problems, including the choice of acid for mash acidification, the optimum concentration of sodium chloride in brewing liquor and beer, the storage of hops, the blending of old and new hops for a smooth transition from the previous year's crop to the new crop after harvest, ale yeast washing, the effects of worts brewed with a high percentage of adjuncts on the viability and performance of the yeasts which ferment them, and the influence of the temperature and duration of the "peptonizing" stage of mashing on beer stability and flavour.
Keywords : beer brewers' yeast brewing quality raw material