Topic: Brewing Science

126 result(s).

Controlling Diacetyl


Get rid of that buttery off-flavor. A look at hyow diacetyl works and what you can do to keep it under control.

Understanding Polyphenols

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Understanding Polyphenols  Polyphenols present a classic dilemma for the brewer. On one hand, they taste bad. These bitter, astringent compounds— tannin is probably the best-known form of polyphenol — can ruin the flavor of beer. On the other hand, they readily bind with proteins and, under the right circumstances, make them drop out of solution.

A Peek into the World of the Single Celled

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Fermentation is everything to beer. Without it we’d have sweet barley tea to share with friends or something to put on our pancakes. Fermentation is where the alcohol and CO2 that make beer are produced, but it is also where the chemical reactions occur that produce all the other subtle flavors and aromas that give

The Power of pH


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

Homebrew Science Experiments

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A lone figure stands above the steaming kettle. A sample of the malty liquid is carefully drawn off, cooled, and then poured into a graduated cylinder. He drops a glass hydrometer slowly into the murky mixture. He nods his head and smirks as he records a precise measurement. “At last,” he says, curling his fingers

Calling Dr. Science

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Maybe you’ve heard this comparison: Each beer, to a passionate homebrewer, is like a child. The brewer has raised the beer from nothing. He’s nurtured it. He’s eagerly monitored its progress. And when it turns out well, he’s justifiably proud. Well, professional brewers sometimes feel that way, too. But a pro’s beers are less like

126 result(s) found.