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Brewing Science
For homebrewers who want to understand the “why” as much as the “how,” these stories dive into the deep end of the science of brewing.
Posts
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Article
Dip Hopping
Dip hopping — letting hops soak at about 170 °F (77 °C) for an hour — has been shown to boost pleasant hop aromas while suppressing or
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Article
Crystallization: Forming the ice in your eisbock, baby
To make a good eisbock (or any other kind of ice beer) it is helpful to have a good understanding of how ice crystals form, and to be able t
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Article
How Important is Kettle pH?
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Article
From Juicy to Crazy Hazy
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Article
Cold-Side Considerations: It’s lurking out there . . . oxidation
Oxidation and the effects of staling on beer is one of the great frustrations of brewers. John Palmer lays out the root causes and things we
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Project
Inline Refractometer: Getting real-time density readings
How nice would it be if you could monitor your wort’s gravity in real time without constantly needing to pull samples? While this build is
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Article
Sour Power: The many ways to Lacto
The popularity of Lactobacillus in the modern craft beer scene is hard to miss. But not all Lacto species (or sub-species)
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Mr. Wizard
Digging Into Seltzer Nutrients
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Article
Testing Your Hypothesis: Experiments you should do
Homebrewing and experimenting are about as old as brewing itself . . . but modern scientific method delineates theories and proven facts. De
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Article
Enzymes Ex Machina: Explore the world of exogenous enzymes
For a long time the only enzyme most brewers would ever think about adding was some amylase enzymes . . . boy have times changed. Learn abou
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Article
Bitterness & The IBU – What’s It All About?
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Mr. Wizard
Tips For a Quality Hazy IPA