Topic: Brewing Science
Counting carbs in homebrew
This is a great question that affects beer lovers of all sorts, especially those of us who keep a watchful eye on our blood glucose levels. Unfortunately, I cannot provide any specific
New to Brewing: Using & Calibrating a Hydrometer
Hydrometers are simple devices that rely on a precise weight to measure the density of the solution it’s floating it. In a solution of pure (distilled) water, weight in a brewer’s hydrometer allows
Temperature impact on pH
I think the best way to explain this is to start with a brief discussion about pH and why temperature affects it. pH is a measure of hydrogen ion concentration using a
Dip Hopping Contact Time
Much of what is known about dip hopping comes from the brewers at Kirin Brewing who developed the method. The method adds hop pellets before fermentation where the hop matter remains in
Improving Beer Foam
A fluffy white head of foam is the perfect capper to a great beer. It enhances the appearance and flavor perception too. Make sure your beer looks as good as it tastes
Dip hopping further explained
A. It’s not often that we receive two questions related to the same topic at roughly the same time. Seems that the stars are aligned, and inquisitive brewers are again interested in
Yeast Nutrients
Proper nutrition of brewing yeast is critical for yeast to grow unimpeded and ferment our wort without limitation to produce all the flavors and byproducts we desire in our beer. Adding supplemental
Brewing Enzymes
Malted barley, hops, water, and yeast naturally have the fundamental building blocks for great beer. But sometimes your batch might need a little extra helping hand to make it the best it
Are Thiols Worth the Hype?
Having brewed dozens of different beers with thiolized yeasts and thiol-enhancing products, Michael Tonsmeire explains what thiols do to beer, for better or for worse. Learn what thiols are, where they come from, and the impact they have on beer.
Understanding Maillard Reaction vs. Caramelization
Join BYO’s Mr. Wizard in this brewing science video as he breaks down two different types of browning reactions found in brewing: Maillard reactions versus caramelization. Learn about each and what it
Explaining Hop Utilization
The term “boil efficiency” typically refers to “hop utilization” and relates hop alpha acids added to wort to iso-alpha acids in beer. I will use the standard term “hop utilization” in this
Understanding Mash Chemistry
Changing the chemistry of the mash can play an important role in the outcome of the final beer. Learn how to make adjustments based on your water and grist.
