Brewmaster Vinnie Cilurzo describes two experiments they tried at Russian River in an effort to reduce hop creep—both involving Yakima Chief’s American Noble hop pellets.
Russian River cofounder and brewmaster Vinnie Cilurzo explains how choosing the right yeast and ensuring a healthy fermentation can help you reduce the risk of hop creep.
Vinnie Cilurzo, cofounder and brewmaster at Russian River, shares a few suggestions on how to reduce the impact of hop creep by adjusting the mash to reduce dextrins.
In this five-minute clip from his video course, Russian River cofounder and brewmaster Vinnie Cilurzo explains exactly what “hop creep” is—and why any brewer who adds dry hops should be aware of it.
It’s a pernicious problem for today’s brewers: the risk of hop creep from dry-hopping. In this detailed video course, Russian River cofounder and brewmaster Vinnie Cilurzo digs into the root causes—and lays out strategies to beat it in your own brewery.
Oxygen can lead to spoilage—but so can a totally oxygen-free environment. Russian River cofounder Vinnie Cilurzo and head lab technician Taylor Lane share some wisdom—including insights about why bottles might beat cans when it comes to fighting oxygen.
From tank geometry to hydrostatic pressure, Russian River cofounder Vinnie Cilurzo and head lab technician Taylor Lane explain the advantages of traditional open-top fermentation—and why their yeast love it too.
This is not the haze you’re looking for... Oxygen from the mash and other parts of the brewing process can negatively affect color, clarity, and flavor. Russian River cofounder Vinnie Cilurzo and head lab technician Taylor Lane explain the science.
The differences between dissolved oxygen (DO), shaken DO, and total packaged oxygen (TPO) can cause confusion in the brewhouse. Russian River cofounder Vinnie Cilurzo and head lab technician Taylor Lane explain what they mean and when they matter.
In this video course, Russian River cofounder and brewmaster Vinnie Cilurzo and head lab technician Taylor Lane discuss all the facets of oxygen that affect beer quality—for pros and homebrewers alike—from happy yeast to airtight packaging.