Topic: Brewing Science

78 result(s).

Sour Sans Bacteria – Brewing with lactic acid-producing yeast

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New strains of yeast are being released in dizzying array thanks to yeast wranglers. Discover some of the benefits and pitfalls of these new strains being offered.

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Hop Extracts – Advanced Brewing

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These hop extracts roughly fall into two categories, those primarily intended to add bitterness and those where aromatics are the goal.

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Methods of the Low Oxygen Brewhouse

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Two advocates for low oxygen brewing explain the theory and reasoning behind it, plus share best practices to limit oxygen exposure in the brewing process.

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IBUs: Modern Beers with Old Formulas – Advanced Brewing

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While these approximations are reliable enough for classic hopping techniques and amounts, hopping has evolved to be more varied and aggressive.

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Understanding pH

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The level of pH in your mash, wort, and beer affects processes from enzyme function to hop extraction to yeast vitality. Under­standing pH helps you manipulate pH levels for great-tasting beer. But

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The Science of Hop Glycosides

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When I started homebrewing in 2005, the American hop assault was beginning in earnest. IPAs and Double IPAs were gaining popularity among beer nerds but weren’t nearly as ubiquitous as they are

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Fast Lager Experiment: Traditional vs. Quick Fermentation

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Many homebrewers avoid making lager styles due to how convoluted and time consuming the process is. In addition to recommendations calling for yeast pitch rates nearly double that needed for ales, step

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Nitrogen and Stout Faucets

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Is there a more mesmerizing sight than beer cascading through the rising bubbles of a nitrogen pour? Understand the science behind nitrogen beers and stout faucets.

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Managing pH with Brewing Water Adjustments

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In this article, we will walk through the key concepts of residual alkalinity and some adjustments you can make on brew day to fine tune your wort pH. All pH readings are

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Testing Dissolved Oxygen

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In brewing, dissolved oxygen (DO) is measured for two reasons. The first is to determine that sufficient oxygen is dissolved in wort to initiate a clean, vigorous fermentation. The second is to


How Water Minerals Change Through Brewing

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It’s been 10 years since I last mimicked the water profiles of Burton-on-Trent for a batch of IPA and of Dublin for a stout. A city’s water profile is one key factor

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Low-Dissolved Oxygen Lagers

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“I don’t know if it is a general problem to comprehend or follow instructions properly but hopefully others can break out of these habits and actually give [low dissolved oxygen brewing] a

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78 result(s) found.