Topic: Brewing Science
Tastes Great, Less Filling? Crafting low-carb beers
The keys to clearly understanding this topic are knowing about the types of starch present in a brewery mash and how malt enzymes act upon these large carbohydrates, appreciating how exogenous enzymes
The Phenolic Phamily
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
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
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
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
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
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
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
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
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
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
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.
