Topic: Brewing Science

Myth Busting

FREE

Half 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

FREE

Establishing 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


Calibrating Brewing Thermometers

FREE

A 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.


Understanding Malt Specs

FREE

Brew Your Own Magazine’s Technical Editor Ashton Lewis walks you through a typical specification sheet for malt and how to make sense of the various measurements and numbers – and most importantly


Using pH Meters for Brewing

FREE

A 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


Calibrating Your Hydrometer

FREE

The hydrometer is one of the most important pieces of equipment for any brewer. But if the readings aren’t accurate your hydrometer is worthless. Brew Your Own Magazine’s Technical Editor Ashton Lewis


Calibrating Brewing Scales

FREE

Join Brew Your Own’s Technical Editor Ashton Lewis as he shows you how to properly calibrate your scale for accurate beer ingredient measurements. Your numbers are only good if they are right


Evaluating Malt

FREE

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.


Triangle Tests

FREE

Triangle 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


Alternative Souring Methods: Acid-producing yeast strains

FREE

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

FREE

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

FREE

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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