Topic: Brewing Science
Understanding and Maximizing Thiols
Nano+ Members OnlyLet’s discuss thiols! Thiols have been the recent hot topic when discussing biotransformation in beer. These compounds are commonly associated with terms like tropical, guava, and passion fruit aromas, but what are they and how can we maximize them? In this presentation, we will have a brief overview of biotransformation, an in depth discussion regarding thiols, thiol
Planning a Brewery Quality Control Program
Nano+ Members OnlyIf you are going to charge the public money for your beer and you want repeat customers you have to have a solid quality control program in place for your new brewery. That means budgeting some space and resources to run basic QC tests on your beers before they head out to customers. Having a
A Modern Method for Calculating IBUs
FREEIBU calculators most often used by brewers were developed prior to the popularity of adding massive hop additions after the boil. As brewing techniques evolve, the way we measure IBUs should too. A new model, dubbed SMPH, accounts for factors that have previously been overlooked, including separating isomerized alpha acids from auxiliary bittering compounds.
Intro To Thiols: Tropical flavors in beer
Digital and Plus Members OnlyThiols have for many years held a very minor role in the greater brewing world, but that is quickly changing with the help of modern hop breeding programs. And while hops are where most folks learn of thiols, it’s actually malt where many precursors are found. Find out why this can be important during fermentation.
Streaking Yeast on a Plate
Plus Members OnlyYeast is everywhere, on plants, on fruit, in the air…and in beer. Streaking an agar plate is a quick and easy way to isolate yeast, to check for purity, and to re-culture yeast from sources like a bottle-conditioned beer or your own fermenter. A sterile inoculation loop is dipped into a sample of yeast and
Making Your Own Agar Plates at Home
Plus Members OnlyAgar Plates can be used to streak and isolate yeast strains for your brewing. Instead of buying these agar plates, Brew Your Own Magazine’s Technical Editor Ashton Lewis shows you how to easily and cost-effectively make your own agar plates at home. From preparing the agar medium to pouring the plates, Ashton walks you through
Understanding Biotransformation
Plus Members OnlyThe word “biotransformation” has gotten a lot of buzz as brewers look to fermentation — and specifically, yeast — to transform the aroma of hops. Learn from Brew Your Own Magazine’s Technical Editor Ashton Lewis what exactly biotransformation is, how it occurs, and how homebrewers can use it to our advantage.
Myth Busting
Digital and Plus Members OnlyHalf truths, misunderstood principles, untested theories, and wild guesses often become taken as facts when repeated enough times. You’ll find them on brewing message boards, in literature, and in conversation.
That doesn’t make them true. Let’s bust these myths.
Craft Brewery Quality Control Workshop
Nano+ Members OnlyEstablishing and following through with a quality control program is key to the success of any craft brewery – no matter what the size of your output. Even the smallest brewery needs to run certain key tests on their beer. This can be done without taking up too much space, resources or investment. Over the
Using pH Meters for Brewing
Plus Members OnlyA pH meter is a valuable brewing tool when used correctly. Brew Your Own Magazine’s Technical Editor Ashton Lewis shows you when and how to use a pH meter to make better beer.
Triangle Tests
Plus Members OnlyTriangle tests can be a valuable way to help better evaluate different beer when conducting experiments with ingredients and techniques. Brew Your Own Magazine’s Technical Editor Ashton Lewis shows you how to run one yourself.
Calibrating Brewing Thermometers
Plus Members OnlyA thermometer is only useful when it is accurate. Learn how to calibrate the thermometers you use for your brewing with tips from Brew Your Own Magazine’s Technical Editor Ashton Lewis.