Topic: Fermentation
Fermenting Lemon Juice
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
Multi-Batch Brewing
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
Finishing A Fermentation Strong
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
When the Trub Breaks
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
Mystery Fermentation
True mysteries are rarely encountered in a brewery when the facts related to a particular problem are at hand. The problem lies in obtaining the facts and this is particularly true when
Terminal Gravity Woes
Alpha amylase can be added to the fermenter to aid in attenuation, but it has limited efficacy in converting dextrins and starch into fermentables. The primary role of the endoenzyme alpha amylase
Fermenter Addition Basics
. . . luckily for us, alcohol is lethally toxic to the vast majority of microorganisms found in our world.
“Smart” Fermentation: A chamber with a CO2 harvesting system
This project may not be for everyone . . . but man it’s a cool build! One reader built his own “smart” fermentation chamber from scratch with its own CO2 harvesting system. Learn the details of the design and how to craft one yourself.
Maximizing Honey Flavor and Aroma
Joe, thanks for the good two-part question about using brewing sugars like honey for special flavors and the question about how to bottle condition beers that may contain fermentable sugars. These are
Planning a Nano’s Cellar
The method of fermentation described above works with fermenters over a fairly wide range of sizes, mainly depending on the shape of the fermenter. The dissipation of heat from the fermenter into
Fermentations Apart: Selecting different yeast for different jobs
Brewers often add adjuncts right into the main batch of beer before or during fermentation with the hopes that the characteristics of the beer will play nicely with the additive. But Michael Tonsmeire explains that fermenting the two separately may sometimes be your best approach.
Brewing With Wine Yeast
Wine yeast ferments wort differently when compared to brewer’s yeast, but that doesn’t mean brewers can’t use them. Michael Tonsmeire offers some tips and ideas for their use.
