Topic: Brewing Science

Tropical Thirst

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Thiols are all the talk in the brewing world these days. Here is an explanation of what they are and some best practices to try to express them in your brewery.


Controlling Diacetyl

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When yeast ferments beer, it produces more than 500 different compounds. Many of these compounds give beer its characteristic flavor and aroma. One of these compounds — one that is usually considered


Advanced Homebrew Lab Skills Workshop

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Take your homebrewing up to another level by understanding why and how to use advanced lab skills suitable for your homebrewery. Professional brewery lab owner Amy Todd will walk you through how


Hands-On Homebrew Science Workshop

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Follow BYO’s Technical Editor Ashton Lewis as he shows you how to use pH meters, yeast slants and loops, and other basic lab gear to run different brewing tests that will help


Hop Creep

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Large dry-hop additions that have become more prevalent over the past decade have caused surprises among commercial brewers and homebrewers alike. The phenomenon leading to a lower final gravity, increased ethanol, and increased carbonation is called hop creep and is due to diastase activity of hops. Learn more about hop creep and how to prepare for it.


Understanding and Maximizing Thiols

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Let’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


Planning a Brewery Quality Control Program

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If 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.


A Modern Method for Calculating IBUs

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IBU 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

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Thiols 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

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Yeast 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


Making Your Own Agar Plates at Home

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Agar 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


Understanding Biotransformation

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The 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


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