Topic: Brewing Science

106 result(s).

Alternative Souring Methods: Acid-producing yeast strains

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Brewers and winemakers often share ideas with one another. Fermentation specialist Federico Tondini guides readers through the world of a yeast strain brought over from the wine world: Lachancea thermotolerans

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

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A new wave of yeast strains have recently been developed by yeast labs, using sexual reproduction to mate the best characteristics of our favorite strains. Learn about their potential.

Hop Extracts

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Substituting hop pellets with CO2 hop extract increases yields and can produce cleaner, brighter beer while maintaining hop varietal character. Learn more about how hop extract is made and how to use it in your brews.

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Ciphering Fruit Beers

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Calculating the impact a fruit addition will have on a beer’s ABV is tricky — so much so that even commercial brewers have gotten in trouble for miscalculating their influence on gravity. We take a closer look at the math required to get it right.

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Dip Hopping

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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.

Crystallization: Forming the ice in your eisbock, baby

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To make a good eisbock (or any other kind of ice beer) it is helpful to have a good understanding of how ice crystals form, and to be able to effectively manage crystal formation within the beer.

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How Important is Kettle pH?

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Mash pH gets most of the attention when it comes to pH measurement, but there are ideal pH levels at every step of the brewing process and they may get out of line after the mash. The boil pH affects protein coagulation, hot break, and hop isomerization (a higher pH results in a higher hop

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From Juicy to Crazy Hazy

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Juicy. Hazy. These style descriptors have become so commonplace in the craft beer world over the past two decades that everyone can picture the beer in their mind upon a single word. It must be remembered, however, it was flavor that started the New England India pale ale (NEIPA) revolution, and haze was a by-product. 

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Cold-Side Considerations: It’s lurking out there . . . oxidation

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Oxidation and the effects of staling on beer is one of the great frustrations of brewers. John Palmer lays out the root causes and things we can do at different stages of production to minimize this problem.

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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 used by producers of seltzers, and some of these products will be mentioned in this answer because they are most familiar to me.

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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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106 result(s) found.