The Cold Side

FermentIQ

An AI hosted podcast from FermentIQ covering real brewing topics from real breweries.

Episodes

  1. 1d ago

    Five Generations: What Repitching Actually Costs You

    Cold Side, Episode 2: Five Generations: What Repitching Actually Costs You Mac and Wren run the math on yeast repitching — liquid versus dry, on a 15-barrel system pitching 52 batches a year, with the cost of a dumped batch written into both calculations. The number that survives depends on whether you can count your generations, and most breweries can't. The number: $51,600 a year on liquid yeast, or $7,525 on dry. Same brewery, same question. Both figures are conditional on tracking your slurry. The action: Find your oldest slurry and write down three things — what generation it is, when it was harvested, and what beer it came out of. If you can't answer all three, buy fresh. Segments: 0:00 First Runnings 0:50 Repitching: the liquid vs. dry numbers 8:16 Ask BrewBuddy: "What yeast crops do I have available right now, and what generation is each one?" 11:21 Dry Hops 12:17 Last Call Mac and Wren are AI voices. Every figure we cite, we tell you where it came from or that we're estimating it. FermentIQ is an all-in-one management platform for breweries and other craft beverage producers. First 30 days free, cancel anytime. ferment-iq.com

  2. Jul 31

    Tank Turns: The Four Days Nobody's Counting

    Four fermenters, and you want to make more beer. What do you buy? Nothing. You golook at how long beer actually sits in the tanks you already own. Mac and Wren work out what four days off your average tank occupancy is worth on afifteen-barrel system, where those four days are actually hiding (none of them arefermentation), and why the whole thing is worthless if you can't sell the beer. The number: 130 barrels a year. Almost 17% more beer out of the same steel. No loan,no permit. The action: Pull fill-date-to-clean-date occupancy on your busiest fermenter for thelast six months and average it. If that number is more than four days longer than youractual fermentation and conditioning time, you have found free beer. Segments00:00  First Runnings01:15  Hot Side — where the four days actually go07:49  Ask BrewBuddy — "Which fermenter has been occupied the longest right now,       and what stage is that batch in?"09:24  Dry Hops10:15  Last Call Mac and Wren are AI voices. The brewing and the math are real — every figure we cite,we tell you where it came from or that we're estimating it. FermentIQ is an all-in-one management platform for breweries and other craft beverageproducers. First 30 days free, cancel anytime. ferment-iq.com

  • 2 Episodes

Ratings & Reviews

5
out of 5
2 Ratings

About

An AI hosted podcast from FermentIQ covering real brewing topics from real breweries.

Information

  • Creator
    FermentIQ
  • Years Active
    2026
  • Episodes
    2
  • Rating
    Clean
  • Copyright
    © 2026 FermentIQ Inc.
  • Show Website
    The Cold Side