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Maximize Your Mash: Understanding Impact of Equipment & Temperature

There is an old saying that brewers make wort but yeast make beer. It is hard to argue against that fact, but the wort we feed the yeast will determine the final

Written by Walter Diaz

Issue: September 2014

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Yeast Hybrids: Recreating our favorite strains . . . with a twist

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Dip Hopping

Dip hopping — letting hops soak at about 170 °F (77 °C) for an hour — has been shown to boost pleasant hop aromas while suppressing or removing unpleasant off-flavors, like myrcene, and aromas that are derived from fermentation.