Topic: Brewing Science

Maximize Your Mash: Understanding Impact of Equipment & Temperature

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There is an old saying that brewers make wort but yeast make beer. It is hard to argue against that fact, but the wort we feed the yeast will determine the final

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The Chemistry of Beer Flavor

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Beer is comprised of hundreds of different chemical compounds that contribute to the overall flavor and aroma perception of the beer. Different styles of beer have different flavor and aroma characteristics that

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Theory and Practice of Lautering

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Lautering is the act of separating sweet wort from spent grains. The act of lautering wort is physically very similar to filtration. The flow of wort through a grain bed can be

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Milling — Theory and Practical Consideration

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An all-grain brew day starts with heating the water and milling the grain. Learn the best ways to mill your malt.

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Preventing Diacetyl

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Vicinal diketones (VDKs) are the products of normal beer fermentation within a brewery. The two VDKs that are of primary concern to brewers are 2,3-butanedione (diacetyl) and 2,3-pentanedione. Diacetyl in a finished

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Understanding Yeast Metabolism

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Yeast are microscopic, unicellular fungi that are capable of converting various types of sugar into ethanol and other byproducts. Yeast take in sugars and anaerobically (without oxygen) metabolize them to produce energy,

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Quality Control & Testing Beer: Tips from Pros

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Behind many great brews are scientists testing and tasting beers in the lab. In fact, every beer — be it commercial or homebrew — can benefit from better quality control. Two beer

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Oxygenation of Wort

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Availability of dissolved oxygen to yeast during the initial stage of fermentation is very important. Yeast use oxygen to build cell membrane components that are essential to replication. Unsaturated fatty acids, sterols

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Maillard Reactions

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Beer contains hundreds of different compounds that interact with our human senses to create the appearance, mouthfeel, aromas and flavors that we experience and enjoy. The compounds that are contained within beer

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Homebrewing Oak Alternatives

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Back in the 1980s and 1990s brewers would often ask whether beers that spent a long time in oak casks, such as IPAs, would have an oak flavor. I would reply (accurately)

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A Beer Named Sous

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Culinary students in a homebrewing club make beer using the sous vide cooking method.

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Understanding pH

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Learn how, and when, to adjust your pH.

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86 result(s) found.