Before jumping into the mechanics of oxygenation, I want to touch on oxygenation versus aeration. Yeast require oxygen to grow since oxygen is a component of healthy cellular membranes. When brewing fermentations
This question reminds me of a phone call I once received from a winemaker who was considering building a brewery, and the plan was to build a 400-barrel brewhouse (12,400 gallons per
I think your problem is too much sugar added for bottle conditioning. But before I jump into this topic, I want to focus on the state of beer when it is opened.
Q I have been having problems with over-carbonation in my bottles. I give my batches plenty of time to finish the secondary and check the hydrometer reading to be sure the fermentation
Scott reports that White Flag Third Strike Apricot Saison was originally based on Randy Mosher’s recipe for “Nit Wit,” however over time the recipe has been tweaked so much that it is now much closer to a saison than a wit.
Aeration can be done immediately before adding your yeast or right after, but you don’t want to aerate your wort until it is cooled to fermentation temperature. Aerating hot wort can lead to unwanted color pick-up and decreased solubility.
This Belgian-style wit is brewed with apricot, and Pilsner malt to create a medium-bodied, tart beer with fresh fruit aroma.
Winner of the 2014 Great American Beer Festival bronze medal in the American-Style Fruit Beer category. Original gravity is calculated prior to fruit addition while ABV is calculated post fruit addition.
Winter Yum Yum Stout (5 gallons/19 L, all-grain) OG = 1.092 FG = 1.028 IBU = 32 SRM = 52 ABV = 9.2% Ingredients 11.5 lbs. (5.2 kg) 2-row pale malt (2
A rich wit bier utilizing zested blood oranges to provide citrus kick. Recipe from professional chef and culinary consultant Mark Molinaro.
Recipe from professional chef and culinary consultant Mark Molinaro. Pairs with the Blood Orange Wit.