Topic: Brewing Science

97 result(s).

Sour Power: The many ways to Lacto

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The popularity of Lactobacillus in the modern craft beer scene is hard to miss. But not all Lacto species (or sub-species) act similarly. Get the scoop on a few of their differences.

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Digging Into Seltzer Nutrients

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The answer to this question requires an upfront disclaimer about any bias or product promotions that may accompany my answer. I work for BSG (Brewers Supply Group) and we carry several products

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Testing Your Hypothesis: Experiments you should do

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Homebrewing and experimenting are about as old as brewing itself . . . but modern scientific method delineates theories and proven facts. Denny and Drew provide some pointers.

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Enzymes Ex Machina: Explore the world of exogenous enzymes

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For a long time the only enzyme most brewers would ever think about adding was some amylase enzymes . . . boy have times changed. Learn about the rapidly expanding world of exogenous enzymes.

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Bitterness & The IBU – What’s It All About?

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In the earlier days of the American India pale ale, bitterness was king. The more Bitterness Units (BU), the better. We didn’t have the hazy-juicys, we had bitter and hoppy, piney, ashy,

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Tastes Great, Less Filling? Crafting low-carb beers

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The keys to clearly understanding this topic are knowing about the types of starch present in a brewery mash and how malt enzymes act upon these large carbohydrates, appreciating how exogenous enzymes

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The Phenolic Phamily

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The word “phenol” often comes up in the beer world, but its use can vary widely. In fact hundreds of phenolic compounds have been found to exist in beer. Learn some of the basics about the family of organic compounds.

Biotransformation

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As a hop chemist, it breaks my heart and wounds my ego slightly to admit that when it comes to fermentation, yeast are the empresses of the kingdom. In Tarot and perhaps

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It’s Complicated: Understanding oxygen in brewing

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Oxidation has negative connotations in all areas of brewing except one. Learn how oxygen finds its way into our beer and some of the keys to controlling it.

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Diastaticus

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Saccharomyces cerevisiae var. diastaticus has developed a bad reputation. It has been the culprit in highly publicized recalls, and poses a serious economic and safety risk to brewers. On the other hand,

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Mobile Beer Lab: Staying organized and portable

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Keeping your testing equipment safe and organized can be a challenge. Here’s a DIY build for a mobile beer lab that will keep your lab tools ready whenever and wherever they’re needed.

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Wort Chilling

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One of the first challenges a new brewer runs into is how to chill their boiling hot wort down to room temperature to pitch the yeast. I recall filling the bathtub with

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97 result(s) found.