Topic: Brewing Science

The Phenolic Phamily

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The word “phenol” often comes up in the beer world, but its use can vary widely. In fact hundreds of phenolic compounds have been found to exist in beer. Learn some of the basics about the family of organic compounds.


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 what exactly biotransformation is, how it occurs, and how homebrewers can use it to our advantage.


It’s Complicated: Understanding oxygen in brewing

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Oxidation has negative connotations in all areas of brewing except one. Learn how oxygen finds its way into our beer and some of the keys to controlling it.


Diastaticus

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Saccharomyces cerevisiae var. diastaticus has been the culprit in highly publicized recalls and poses an economic and safety risk to brewers. On the other hand, diastatic yeast produces the gold standard of saison and Belgian ales. Learn what makes this fascinating bug tick, how it can be managed, and how to embrace it in your brewery.


Mobile Beer Lab: Staying organized and portable

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Keeping your testing equipment safe and organized can be a challenge. Here’s a DIY build for a mobile beer lab that will keep your lab tools ready whenever and wherever they’re needed.


Wort Chilling

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One of the first challenges a new brewer runs into is how to chill their boiling hot wort down to room temperature to pitch the yeast. I recall filling the bathtub with


Dose Carbing: CO2 generation from sugar sources

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Priming beer is often an overlooked facet by many homebrewers, but there is a whole world of interesting ways to go about carbonating. Learn some of the more advanced techniques.


Setting Up a Homebrew Laboratory

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Everyone has their own reasons for homebrewing. Some do it for the creativity, others to be able to drink something they can’t find in a store. Some enjoy making things themselves, or


New England IPA: A Scientific Study

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Scott Janish spent a couple years combing through research often forgotten or generally undiscovered by homebrewers and applying it to brewing modern New England IPAs. Here, he shares his biggest takeaways.


The Role of pH in Brewing

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pH plays a role in every step of the brewing process — from the time you mash in, all the way through to the final beer that fills the glass. Take a closer look at pH throughout the brewing process.


Insulation for Single Vessel Brewing

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What’s the best way to hold a consistent mash temperature for brew-in-a-bag brewing? We put the popular Reflectix insulation to the test.


Charging Up Alkalinity, All-in with Allspice, and Enzyme Dynamics

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Water chemistry is a complex beast for all-grain brewers. The Wizard takes a spin through one reader’s question about their well water run through a water softener. Also learn about using allspice in beer and the concept of “reverse” step mashing.


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