Topic: Brewing Science
Join Brew Your Own Magazine’s Technical Editor Ashton Lewis as he shows you how to properly evaluate malt before you use it in your next batch of beer.
Alternative Souring Methods: Acid-producing yeast strainsFREE
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
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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.