Topic: Fermentation
Measuring/Hitting FG
Well, Barney, this question touches on two separate pain points in brewing — measurement challenges (calibration) and final gravity issues. One of my brewing touchstones is to always give instruments a serious
Pressurized Fermentations
Fermenting under pressure can benefit certain styles where you want to suppress esters and other flavor compounds. With the assistance of a spunding valve, pressure fermentation also offers a way to naturally carbonate your homebrew. Knowing how (and when) to use this technique is key.
Using Yeast Nutrients
This is a great question. Before digging into details, you make an interesting observation about the “Oak It Up” article. On the surface, a brewer may assume that recipes calling for nutrients
Fermenting Under Pressure
Fermenting under pressure allows for natural carbonation during fermentation and the ability to utilize CO2 to pressure transfer to kegs. However, arguably the most enticing benefit is the ester suppression and ability to make lager-style beers fermented at warmer temperatures in a fraction of the time. Learn more about pressure fermentation and how the resulting beers compare to traditional lager fermentations.
Simple Temperature Control
In a hobby where so many pieces of equipment serve a single purpose, it’s satisfying to find items that can serve many functions. With a heat mat and temperature controller, the opportunities are aplenty.
Yeast Flocculation
Yeast suppliers list flocculation attributes of each yeast strain, but what exactly does it mean, and why should we take it into consideration when choosing a strain? Find out.
Using Enzymes in the Nano Brewhouse
Malted barley, hops, water, and yeast naturally have the fundamental building blocks for great beer. But sometimes your batch might need a little extra helping hand to make it the best it
Hitting Your Target Final Gravity
It’s always great reading questions for brewers in other countries and doing a bit of traveling with the internet. Gisborne looks like a beautiful place to enjoy a nice Pilsner and hopefully
Heating Up A Fermenter
It’s always exciting to see questions coming in from around the world and realizing how homebrewing communication has truly become global. I assume that you have your chest freezer located somewhere without
Using Quick-Souring Yeasts: Tips from the Pros
Homebrewers often think of kettle souring as the easiest route to quick-soured beers. However, new yeasts on the market both sour and ferment your beer in the fermenter, making the process easier, saving time, and retaining fermentation flavors. Three pros share their advice on these quick-souring yeasts.
Sour Beer Techniques Workshop
Learn European as well as newer American methods to produce sour and funky beers from Michael Tonsmeire, who literally wrote the book on the subject with American Sour Beers. Michael will demonstrate
Side-By-Side Fermentation Unit
While a side-by-side fridge may not seem like an ideal fermentation chamber to most folks, with some nifty modifications, a homebrewer gives one a complete makeover.
