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Topic: Fermentation

74 result(s).

Fermentation

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What’s the simplest way to improve your homebrew? Well, for most homebrewers, it’s running a good fermentation. One of the biggest factors in this is pitching an adequate amount of yeast. Pitching

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How long to secondary ferment

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  Many beers, especially big beers such as imperial stouts, mellow with extended aging in the secondary fermenter. It is usually best to place the secondary in a cool place for extended

Higher Alcohols

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Before you dump your mead down the drain, please read my answer! The aroma you describe is the distinctive scent of ethyl acetate. This nail-polish smelling compound is the most common acetate

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Using Spunding Valves

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All-grain homebrewers with temperature-controlled fermentation capabilities have most of the same levers to pull as craft brewers, but fermentation pressure is one notable exception. And pressure is exactly what a spunding valve

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Fermentation Timeline

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Every time I brew I undoubtedly find myself staring at my fermenter for minutes at a time during peak fermentation when carbon dioxide (CO2) is rhythmically gurgling out of my blow off

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All About Brett

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In 2012 Chad Yakobson of Crooked Stave Artisan Beer Project in Denver, Colorado included me in an email chain of 20 Brettanomyces-and-bacteria-focused brewers. Chad’s hope was to get the group to agree

Choosing a Fermenter

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When it comes to your homebrew, most people will say the most crucial element is taking care of your fermentation, and reasonably so. Although everything involved in making your wort is important,

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High Gravity Fermentations

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Our bodies can tolerate quite a lot of things in small doses that would be harmful, even deadly in larger doses. That’s true of many medications we take and of course, it’s

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Brewing With Lactobacillus

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Why does Brettanomyces get all of the attention when it isn’t even responsible for making sour beers sour? Lactobacillus can do in a week what takes Pediococcus a year! Lactobacillus needs a

Blending Sour Beers with the Solera Method

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Rather than blending to taste at bottling, a solera relies on mixing beers of multiple ages together during aging. When a portion is removed for packaging, the volume is replaced with younger beer. The younger beer can be unfermented, fermented, or even soured. In this way, the solera slowly evolves.

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Beer-Wine Hybrids

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Beer and wine hybrids are bridging the gap between breweries and wineries

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Brewer’s Yeast & Brett Fermentation Flavors

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Yeast cultures have flavor. Ever tried one? An unfiltered beer with yeast in it therefore will have yeast flavor. But what about filtered beers? Yes, those beers have yeast-derived flavors too. Yeasts

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74 result(s) found.