Topic: Brewing Science

Whirlpool Dynamics: The physics of trub removal

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Whirlpooling is a method for separating trub from wort that is widely used by homebrewers and commercial brewers. In commercial breweries, trub-containing wort is pumped tangentially into a tank with a flow


Sour Sans Bacteria – Brewing with lactic acid-producing yeast

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New 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

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These 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

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Two 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

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While these approximations are reliable enough for classic hopping techniques and amounts, hopping has evolved to be more varied and aggressive.


Understanding pH

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The 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


The Science of Hop Glycosides

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The 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

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Many 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


Nitrogen and Stout Faucets

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Is 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

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If 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

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Oxygen 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

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Much 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?


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