Topic: Brewing Science
Sour Sans Bacteria – Brewing with lactic acid-producing yeast
Digital and Plus Members OnlyNew strains of yeast are being released in dizzying array thanks to yeast wranglers. Discover some of the benefits and pitfalls of these new strains being offered.
Hop Extracts – Advanced Brewing
FREEThese hop extracts roughly fall into two categories, those primarily intended to add bitterness and those where aromatics are the goal.
Methods of the Low Oxygen Brewhouse
Digital and Plus Members OnlyTwo advocates for low oxygen brewing explain the theory and reasoning behind it, plus share best practices to limit oxygen exposure in the brewing process.
IBUs: Modern Beers with Old Formulas – Advanced Brewing
Digital and Plus Members OnlyWhile these approximations are reliable enough for classic hopping techniques and amounts, hopping has evolved to be more varied and aggressive.
Understanding pH
Digital and Plus Members OnlyThe level of pH in your mash, wort, and beer affects processes from enzyme function to hop extraction to yeast vitality. Understanding pH helps you manipulate pH levels for great-tasting beer. But while pH is important, trying to understanding it can be a confusing affair. Your homebrew shop carries pH test strips and probably more
The Science of Hop Glycosides
Digital and Plus Members OnlyThe modern IPA is more about the strong hoppy aroma and flavors than it is about bitterness. Michael Tonsmeire breaks down the science behind hop glycosides, one often misunderstood compounds in the complex hop chemistry matrix
Fast Lager Experiment: Traditional vs. Quick Fermentation
Digital and Plus Members OnlyMany homebrewers avoid making lager styles due to how convoluted and time consuming the process is. In addition to recommendations calling for yeast pitch rates nearly double that needed for ales, step mashing, and extended boil lengths, many believe genuine lager character can only be produced by following an already lengthened cool fermentation stage with an
Nitrogen and Stout Faucets
Digital and Plus Members OnlyIs there a more mesmerizing sight than beer cascading through the rising bubbles of a nitrogen pour? Understand the science behind nitrogen beers and stout faucets.
Managing pH with Brewing Water Adjustments
FREEIf you want to take your beers to the next level, master some of the ways to get your post-boil wort’s pH within the happy range of around 5.1–5.5.
Testing Dissolved Oxygen
FREEOxygen is often measured for two reasons in brewing, to determine pre-fermentation levels and after packaging. Learn about choosing (and using) a good dissolved oxygen meter.
How Water Minerals Change Through Brewing
Digital and Plus Members OnlyMuch is made about water profiles during the brewing process, but what impact does brewing have on mineral content, and how do different ingredients and techniques affect these levels by the time fermentation is complete?
Low-Dissolved Oxygen Lagers
FREE“I don’t know if it is a general problem to comprehend or follow instructions properly but hopefully others can break out of these habits and actually give [low dissolved oxygen brewing] a