Topic: Brewing Science

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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Diacetyl

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The dreaded diacetyl. What it is, where it comes from … and is it really always bad?

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Pineapple Brewing

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Know what causes gushers? The Wiz does.

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Yeast Metabolism

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How yeast ferment sugar and produce flavor and aroma compounds.

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Yeast Biology

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How did Saccharomyces cerevisiae become a good brewing yeast?

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Hop Polyphenols

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What are hop polyphenols, and how do they affect bitterness in dry hopped beers?

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Buffers and Brewing

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What is a buffer and why should advanced homebrewers learn about them? Put on your chemistry cap and sit back while we attempt to take the bafflement out of buffers.


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