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Topic: Fermentation

95 result(s).

Homemade Glycol Chiller

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If you have drooled over a glycol chilling system wishing you could afford one; drool no longer. Here is a build that is drool-worthy — at an affordable price.

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The Alcohols of Beer

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Of course beer has alcohol in it — that much is given. Most of us also know that yeast is the producer of our alcohol. And the conditions that we provide for

Alternative Lagering/Carbonation Method?

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Nice to see another great question coming in from brewers in Norway! The process outlined above may sound a bit extreme to the modern brewer, but the temperature and time progression described

Racking Question

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Racking beer from your stainless conical to a PET secondary fermenter is a great way to free up your stainless fermenter. If you have yeast in the cone or trub, I would suggest either clearing the bottom and moving all of the beer to your All Rounder, or transferring out of the racking valve if

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Yeast Nutrition: Feed your yeast to ensure success

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Yeast nutrients may not always be needed. Learn what they are made from, when you should add them, and why, in certain situations, they are highly recommended.

Maximizing Your Pressure-Rated Conical

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Thanks for the question from down under, Terry! Although the fermenter you describe is pressure rated and has a conical bottom, you can use it as you normally do with your carboys.

Biotransformation

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As a hop chemist, it breaks my heart and wounds my ego slightly to admit that when it comes to fermentation, yeast are the empresses of the kingdom. In Tarot and perhaps in a fantastical life imagined of long ago, the empress card signifies abundance, the senses, birth, fruition. The mother of all, taking in,

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Always Question Your Instruments: II

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If fermentation is truly complete, what you are seeing in your airlock is most likely the signs of carbon dioxide in the beer equilibrating with the environmental conditions of temperature and pressure. While it may seem that freshly fermented beer should already be in equilibrium with the environment, it’s probably not because carbon dioxide is

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Always Question Your Instruments: I

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My column usually lacks a theme within a single issue and my answers tend to be long, but this short answer is going to contribute to a theme in this issue about trust, as in don’t blindly trust what your instruments are telling you. To recap your question, your measured wort temperature quickly jumped to

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The Impact of Fermentation on Aroma

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In the “Mail” of the December 2019 issue of BYO, the question was asked “Does fermentation really strip hop volatiles?” This question piqued my interest as a homebrewer and analytical chemist.  The

A Walk on the Wild Side

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Years ago, while I was serving as a US Peace Corps volunteer in Ghana, West Africa, I loved ending my day with a drink or two of whatever local beverage that might be available in town. In my community, located in the rainforests of the hinterlands, that beverage was palm wine. There were two different

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A Deep Dive Into The Dynamics of Glycol Chillers

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Your question brings up several interesting points that could be expanded into deep dives into topics that most homebrewers would not find very useful, so I will avoid spending too much time

95 result(s) found.