Heriot-Watt Brewing and Distilling course

[DocAnna]

I've just received the feedback on my essay - which I'll include here for anyone who might be interested. I got 60% for the essay described as on the upper end of good but not excellent. My overall mark was higher as I'm reassuringly consistent on the engineering and maths parts. There was a mark deducted on one of the engineering questions, though I know that the reason I've been docked a mark is incorrect. I'm not willing to make a fuss as it's just the one mark and to be fair my overall mark is good. For anyone interested then here's the text part, I've left out the engineering maths as that's not that interesting to read. The references section includes the references from the subsequent parts of the question so there's more shown than in the essay. HW are very good at checking for plagiarism with the turnitin system so anyone copying this would be flagged up immediately.

 

[RichardM]

Meh...

I've just received the feedback on my essay - which I'll include here for anyone who might be interested. I got 60% for the essay described as on the upper end of good but not excellent. My overall mark was higher as I'm reassuringly consistent on the engineering and maths parts. There was a mark deducted on one of the engineering questions, though I know that the reason I've been docked a mark is incorrect. I'm not willing to make a fuss as it's just the one mark and to be fair my overall mark is good. For anyone interested then here's the text part, I've left out the engineering maths as that's not that interesting to read. The references section includes the references from the subsequent parts of the question so there's more shown than in the essay. HW are very good at checking for plagiarism with the turnitin system so anyone copying this would be flagged up immediately.

Not "meh". That's an achievement to be proud of.

 

[DocAnna]

Not "meh". That's an achievement to be proud of.

You are right, and I should be more content with the mark. I set high standards for myself . I've edited the post as I don't want to give the impression I'm ungrateful.

 

[YeastFace]

Great stuff, well done. I do enjoy these updates. Will read the paper later.

 

[Deadhead]

Well I enjoyed the paper!
I can feel you for your disappointment too - I put high standards on myself. But you did a great job - and it's not an easy feat studying a new course, in a completely different subject, whilst working, having a family, having a life! Good work!

 

[DocAnna]

Well I enjoyed the paper!
I can feel you for your disappointment too - I put high standards on myself. But you did a great job - and it's not an easy feat studying a new course, in a completely different subject, whilst working, having a family, having a life! Good work!

Thanks - that’s really lovely of you to say. I am really enjoying the course, but there’s no online group to share or discuss what we are studying, so I’m grateful to have this forum thread to be able to sense check and share thoughts x.

 

[Wynne]

I've just received the feedback on my essay - which I'll include here for anyone who might be interested. I got 60% for the essay described as on the upper end of good but not excellent. My overall mark was higher as I'm reassuringly consistent on the engineering and maths parts. There was a mark deducted on one of the engineering questions, though I know that the reason I've been docked a mark is incorrect. I'm not willing to make a fuss as it's just the one mark and to be fair my overall mark is good. For anyone interested then here's the text part, I've left out the engineering maths as that's not that interesting to read. The references section includes the references from the subsequent parts of the question so there's more shown than in the essay. HW are very good at checking for plagiarism with the turnitin system so anyone copying this would be flagged up immediately.

@DocAnna some thoughts.

What is the ”question” to which your essay is the “answer”?

Does the feedback you are given show how your paper was marked and how your marks compares to the marking regime?

I did an MSc in brewing science at University of Nottingham after a career in law so I tend to see writing a paper as an exercise in document drafting. Accordingly, my views carry that bias.

My first impression is that perhaps you could look at the structure of the paper. In the introduction explain what the paper is seeking to do and why, then lead the reader through the story, highlighting the elements that win marks, to the discussion and conclusion/summary.

I enjoy your posts and find the extent of chemical engineering content in your course a contrast to the one I did (which did not cover distillation). Keep up the good work!

 

[DocAnna]

@DocAnna some thoughts.

What is the ”question” to which your essay is the “answer”?

Does the feedback you are given show how your paper was marked and how your marks compares to the marking regime?

I did an MSc in brewing science at University of Nottingham after a career in law so I tend to see writing a paper as an exercise in document drafting. Accordingly, my views carry that bias.

My first impression is that perhaps you could look at the structure of the paper. In the introduction explain what the paper is seeking to do and why, then lead the reader through the story, highlighting the elements that win marks, to the discussion and conclusion/summary.

I enjoy your posts and find the extent of chemical engineering content in your course a contrast to the one I did (which did not cover distillation). Keep up the good work!

Thank you, the limitation in all of these pieces is the word count and it does limit the 'flow' of a paper, particularly when I'm going through it for the third time trying to fine another 50 words to cut! It was the discussion of possible causes that I didn't do as well in

The making rubric for part A:
Process overview 10: Has the overview highlighted the stages and processes beyond distillation giving the overall context to the distilling stage of production. Has the important information concerned with the process been highlighted without use of irrelevant details.
Discussion of potential causes 40: Has the student demonstrated an understanding of the science behind distilling? Have potential sensory impacts been identified and explained with support from suitable references?
Format and Referencing 10: Is reference made to suitable material in an appropriate manner?

The question was:

Section A Distillation Systems Production Perspective
With the use of diagrams, appraise different distillation systems within Scotch whisky
production, and the effect they can have on the characteristics of the final product.
In your answer you can introduce the topic of Scotch whisky production, but the main focus
should be on distillation systems and impact on the final product.
You should provide an appraisal including:
• An overview flow diagram of the process of scotch whisky manufacture this should
include the crucial details required to get an overall idea of what is happening within
each of the stages. Applicable to all systems both before and after the distillation stage
in order to establish context and demonstrate wider understanding.
• Diagrams illustrating the different systems used concentrating purely on distilling. The
easiest way if drawing your own diagrams is to use Powerpoint, use of external diagrams
is permitted if referenced correctly and originating in high quality source material.
• A comparative appraisal of the different distillation systems mentioned highlighting
similarities and differences, advantages and disadvantages for each system considering
the sensory impact throughout.
Your appraisal should include reference to relevant scientific material. You should be
critical in your approach to the use of sources. Better assignments will identify suitable peer
reviewed articles. Other sources of information may be used but possible issues with the
data should be clarified in the report.
Format
The format should be in standard technical document format, two column journal format is
not required. The headings used should be the same as a standard technical document.
Length: Section A has a word limit of 2,000 words.​

You have been provided with overviews of distilling systems throughout the course​

this is a starting point, stronger answers will go beyond the lecture material and​

materials highlighted within the course​

 

[Wynne]

Thank you, the limitation in all of these pieces is the word count and it does limit the 'flow' of a paper, particularly when I'm going through it for the third time trying to fine another 50 words to cut! It was the discussion of possible causes that I didn't do as well in

The making rubric for part A:
Process overview 10: Has the overview highlighted the stages and processes beyond distillation giving the overall context to the distilling stage of production. Has the important information concerned with the process been highlighted without use of irrelevant details.
Discussion of potential causes 40: Has the student demonstrated an understanding of the science behind distilling? Have potential sensory impacts been identified and explained with support from suitable references?
Format and Referencing 10: Is reference made to suitable material in an appropriate manner?

The question was:

Section A Distillation Systems Production Perspective​

With the use of diagrams, appraise different distillation systems within Scotch whisky​

production, and the effect they can have on the characteristics of the final product.​

In your answer you can introduce the topic of Scotch whisky production, but the main focus​

should be on distillation systems and impact on the final product.​

You should provide an appraisal including:​

• An overview flow diagram of the process of scotch whisky manufacture this should​

include the crucial details required to get an overall idea of what is happening within​

each of the stages. Applicable to all systems both before and after the distillation stage​

in order to establish context and demonstrate wider understanding.​

• Diagrams illustrating the different systems used concentrating purely on distilling. The​

easiest way if drawing your own diagrams is to use Powerpoint, use of external diagrams​

is permitted if referenced correctly and originating in high quality source material.​

• A comparative appraisal of the different distillation systems mentioned highlighting​

similarities and differences, advantages and disadvantages for each system considering​

the sensory impact throughout.​

Your appraisal should include reference to relevant scientific material. You should be​

critical in your approach to the use of sources. Better assignments will identify suitable peer​

reviewed articles. Other sources of information may be used but possible issues with the​

data should be clarified in the report.​

Format​

The format should be in standard technical document format, two column journal format is​

not required. The headings used should be the same as a standard technical document.​

Length: Section A has a word limit of 2,000 words.​

You have been provided with overviews of distilling systems throughout the course​

this is a starting point, stronger answers will go beyond the lecture material and​

materials highlighted within the course​

Thank you, that’s very interesting. Word count is always a challenge - I spent ages rewording paragraphs to make points more succinctly, tried to make a point only once and, sometimes removed language altogether where the point I was making was only tangential to the assignment set. I also made “proper” use of hyphenation - a hyphenated word only counts as one word in Word! It may be worthwhile looking at what (with the benefit of hindsight) you could have missed out to win some words back. I always start by writing a “skeleton document” comprising headings and a brief narrative description of the purpose of each section is before I start writing. I found my marks got better as I went through the course and I began to understand better the “rules of the game”. I do like the rigour the marking scheme in your assignment applies to the quality of sources referenced. In the Nottingham course, as well as imparting knowledge, the assignments built to give students the tools needed to become a doctoral student. I imagine that’s what your course is doing too.

 

[couerdelion73]

I've enjoyed reading about your experience so far. I have an unconditional offer to start online in January.
How much time per week would you say you are studying for this?

It'll be my 3rd online Masters - I seem to enjoy learning, and don't mind working hard if it's worth it.

 

[DocAnna]

I've enjoyed reading about your experience so far. I have an unconditional offer to start online in January.
How much time per week would you say you are studying for this?

It'll be my 3rd online Masters - I seem to enjoy learning, and don't mind working hard if it's worth it.

It depends on how many modules you do at a time. Cost wise I'm just doing one module a semester and I can work it in to home life with cooking and the children, working full time and two evenings a week in the hospital. I'd guess in the region of 10 hours a week, sometimes a bit less sometimes a bit more. I reckon I've a pretty good maths base for the engineering parts which helps though. I wouldn't be able to do 2 modules a semester and all that I normally do though. Oddly enough what suffers is the time for brewing as it's taken up studying! I hope it goes well, it sounds like you are pretty sharp with already having done two online masters!

 

[couerdelion73]

Thanks for the response. I'd be the same - no need to rush anything and I'll be the same, 1 module per semester is plenty with a fullt ime job.

 

[DocAnna]

Just popping in to note that I’ve signed up this semester to the Boiling and Fermenting module of the course for the start of this year. So the 30 minute boil thread is definitely getting a redux .

 

[Sadfield]

'Welcome to the boiling and fermenting module. None of it makes any difference, see you next semester'.

 

[Agentgonzo]

Just popping in to note that I’ve signed up this semester to the Boiling and Fermenting module of the course for the start of this year. So the 30 minute boil thread is definitely getting a redux .

Except you'll be posting from a position of knowledge, rather than "I read this on the internet"

 

[Twostage]

I learned a lot from your paper. You might not know the answer to this as the course is about distilling not brewing but do they ferment hot to speed that phase and rely on the distillation to remove anything unwanted?

 

[DocAnna]

So I’m lurking a bit on the forum, checking in every so often, so thought I really should come back and post occasionally. The first week’s lecture on wort boiling is today and I’ve learnt so much already about boil times and function. Just when I thought I knew what I was talking about I looked at one of the reference sources for the week… … and felt incredibly out of my depth near instantly. The discussion introduction board is also populated by people who have been working at the ‘small scale’ thousands of hectolitres per year. This has been a healthy slice of humble pie as a starter week.
I can’t link to the paper as it’s a behind a research login or members of the IBD. It’s called Hubble Bubble Boil and Trouble by Roger Putman if anyone really wants to read up on it.

@Twostage , for distilling, fermentation is not the clean process we think of in brewing. The wort isn’t even always separated from the spent grain. It ferments from heat generated from the fermentation (bacterial and yeast) but is in the industrial processes I’ve seen, scrupulously temperature controlled. It is though a lot lot quicker and yes it is at a much higher temperature than we would usually ferment at 33 to 37°C.

 

[Twostage]

So I’m lurking a bit on the forum, checking in every so often, so thought I really should come back and post occasionally. The first week’s lecture on wort boiling is today and I’ve learnt so much already about boil times and function. Just when I thought I knew what I was talking about I looked at one of the reference sources for the week… … and felt incredibly out of my depth near instantly. The discussion introduction board is also populated by people who have been working at the ‘small scale’ thousands of hectolitres per year. This has been a healthy slice of humble pie as a starter week.
I can’t link to the paper as it’s a behind a research login or members of the IBD. It’s called Hubble Bubble Boil and Trouble by Roger Putman if anyone really wants to read up on it.

@Twostage , for distilling, fermentation is not the clean process we think of in brewing. The wort isn’t even always separated from the spent grain. It ferments from heat generated from the fermentation (bacterial and yeast) but is in the industrial processes I’ve seen, scrupulously temperature controlled. It is though a lot lot quicker and yes it is at a much higher temperature than we would usually ferment at 33 to 37°C.

I thought it might be done at high temperatures. It really sounds interesting.

 

[RichardM]

So I’m lurking a bit on the forum, checking in every so often, so thought I really should come back and post occasionally. The first week’s lecture on wort boiling is today and I’ve learnt so much already about boil times and function. Just when I thought I knew what I was talking about I looked at one of the reference sources for the week… … and felt incredibly out of my depth near instantly. The discussion introduction board is also populated by people who have been working at the ‘small scale’ thousands of hectolitres per year. This has been a healthy slice of humble pie as a starter week.
I can’t link to the paper as it’s a behind a research login or members of the IBD. It’s called Hubble Bubble Boil and Trouble by Roger Putman if anyone really wants to read up on it.

@Twostage , for distilling, fermentation is not the clean process we think of in brewing. The wort isn’t even always separated from the spent grain. It ferments from heat generated from the fermentation (bacterial and yeast) but is in the industrial processes I’ve seen, scrupulously temperature controlled. It is though a lot lot quicker and yes it is at a much higher temperature than we would usually ferment at 33 to 37°C.

Don't forget to revisit the 30 minute boil thread

 

[DocAnna]

Don't forget to revisit the 30 minute boil thread

Oh I’m planning on doing so, but realising that I’ve some weeks to go before I can give a coherent view on it. Some of the articles on wort boiling are at the level where I don’t understand the terms being used, and I have to read them in short sessions as otherwise I just feel cross eyed. One of the reasons I’m not posting at the moment is that I’m not drinking - well I’ve had 2 units ( a whisky and a small glass of fizz) in the last 7 weeks so far, and I felt bad about even that. So it’s a bit difficult looking at all the yummy things you are all drinking in the ‘what are you drinking’ threads !