Topic: Fermentation
Fermentation Timeline
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
All About Brett
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
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,
High-Gravity Fermentations
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
Brewing With Lactobacillus
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 publicist (or maybe a hype man).
Blending Sour Beers with the Solera Method
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.
Beer-Wine Hybrids
Beer and wine hybrids are bridging the gap between breweries and wineries
Brewer’s Yeast & Brett Fermentation Flavors
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
Lager Fermentations: Tips from Pros
We all love to drink tasty, cool-fermented lagers, but when it comes to fermenting them it is sometimes easier said than done. in this issue, two lager experts discuss some advice for running your best lager fermentation.
Running Wild Fermentations at Home
“I remember several years ago Jean Van Roy at Cantillon telling me, ‘You can spontaneously ferment in the United States, but, keep in mind that it probably won’t be the same way
Fermentation Temperature Control
Fermentation temperature is a critical brewing variable. Temperature directly influences the metabolic rate of the yeast and the rate of the biochemical reactions associated with fermentation. Fermentation temperature has a significant impact
Oxygenation of Wort
Availability of dissolved oxygen to yeast during the initial stage of fermentation is very important. Yeast use oxygen to build cell membrane components that are essential to replication. Unsaturated fatty acids, sterols
