Topic: Fermentation

111 result(s).

Using Quick-Souring Yeasts: Tips from the Pros

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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

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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 the unique skills needed to create your own sour beers including wort production, growing alternative microbes, blending, aging on fruit, and sanitation. The

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Side-By-Side Fermentation Unit

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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.


Fermenting Beer Under Pressure

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Yes, using gravity to monitor fermentation status is the best method for use at home because observing bubble activity and kräusen appearance are simply not reliable indicators. I am a fan of clear fermenters (like a carboy or FermZilla) because visual observation of movement during fermentation is telling, but that convenience is given up when


Using a Water Bath for Temperature Control

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Controlling temperature is a key part of producing better beer. Whether it is keeping your fermenting beer in the proper temperature range for the yeast strain you’ve chosen or for extended lagering techniques, being able to accurately dial in temperature will result in a higher quality beer without risking off-flavors, off-aromas, and incomplete fermentation if

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The Importance Of Fermentation Temperatures

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Fermentation temperature definitely affects beer flavor and fermentation rate, however some yeast strains are more influenced by temperature than others. I will come back to this in a moment. Brewers who have a spot at home with a relatively constant temperature should consider making this their norm. My basement stays right at 64 °F (18


The Importance Of A Diacetyl Rest

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Diacetyl rests or colloquially known as d-rests, whether brewing lagers or ales, are good insurance policies to help ward off diacetyl. Many recipes focus on wort production and provide little in the way of specific guidance when it comes to fermentation and aging. This is especially true when it comes to nuanced methods like addressing


Using a Corny Keg For Chilling & Primary Fermentation

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There are a few possible problems with this plan, but none are insurmountable. What you are describing is something akin to coolships that were ubiquitously used by lager and ale brewers before better types of coolers were used. Even after the development of modern wort cooling using plate coolers, some lager brewers continue to use


Clues To Identifying An Infection

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Identifying beer spoilage by visual observation can be a challenge, but the photo of your brew does look suspect. If I were to wager a bet, my money would be on Acetobacter


Between Pitch and Pint: Advanced fermenter/dispenser automation

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Automation is a fun side hobby for many brewers, but it is not just for the brewhouse. Get some high-level ideas and info on the components available for automating your cellar.


Conical Fermenters

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Small-scale conical fermenters are becoming increasingly popular with homebrewers. Brew Your Own Magazine’s Technical Editor Ashton Lewis shows you how to get the most out of your conical fermenter and what makes it different from other homebrew fermenters.

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Forced Fermentation Tests

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Brew Your Own Magazine’s Technical Editor Ashton Lewis shows you how to conduct your own forced fermentation tests to help determine in advance the expected finishing gravity of a batch of beer that just had yeast added.

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111 result(s) found.