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Topic: Brewing Science

76 result(s).

Methods of the Low Oxygen Brewhouse

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What is low oxygen brewing? Let’s make a fundamental assumption about the malt we use in brewing: There are malt-derived phenolic compounds that exist and gives un-oxidized wort a distinctive fresh flavor.

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IBUs: Modern Beers with Old Formulas – Advanced Brewing

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The International Bittering Unit (IBU) is a measurable property of wort and beer. A common misconception is that the IBUs equal parts per million of isomerized alpha acids (isohumulones), but that isn’t

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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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What is the standard response when non-beer nerds hear someone order a Guinness Draught? “Meal in a glass!” So evocative are the creamy head and dark body that they are convinced it

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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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Acid Tolerance of Brewer’s Yeast

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In the last 15 years, American sour beer has grown from experiments tucked away in the sheds or corners of a handful of breweries, to dedicated producers and year-round offerings from the

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Steeping & Soaking Grains

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Steeping is the soaking of specialty malts, grains, and spices in water to extract flavors and aromas that we want to incorporate into our beer. It is, in essence, the making of

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76 result(s) found.