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Topic: Fermentation

89 result(s).

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

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.

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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

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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

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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

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Fermenter Choices

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As a homebrewer, the selection of different fermenters is pretty astounding. Make sure you choose wisely.

Spontaneous Fermentations: Tips from the Pros

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Wild beers can be fermented a couple of ways —from pitching cultured yeast/bacteria or leaving the wort exposed and allowing it to ferment spontaneously, as Belgian lambic brewers do. While riskier, spontaneous

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Fermenting Lemon Juice

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It seems that people, past and present, have accidentally or intentionally fermented just about everything. The easy way to categorize alcoholic beverages is by raw material; beer is made from grains, wine

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Multi-Batch Brewing

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The answer is yes! This is a great way to produce more beer volume from a brewhouse of a fixed size and is commonly used by commercial brewers around the globe. The

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Finishing A Fermentation Strong

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Whenever there seems to be an attenuation problem with a batch, I think it always helps to go through a mental check list of the basics. This checklist of mine includes the

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When the Trub Breaks

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Collectively we call it the trub, but generally the gunk that lands at the bottom of your brew kettle at the end of the day can be broken down into three distinct

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