Proteins from grains react with polyphenols from grain and hops, and when this happens the protein-polyphenol complex causes light to scatter and the beer to appear hazy.
I have a routine when preparing to answer questions for my column, and this routine begins with editing questions that come into BYO magazine from email, social media, and snail mail. It
With any brewing ingredient it is helpful to consider what the ingredient contributes to beer, how the contribution is best transferred from the raw material to the wort and/or beer, if there
It is easy for us “old-school brewers” to joke about the cloudy-IPA style, and dismissively suggest to just do the opposite of what is required to make clear beer. Although there is
Q I’ve researched a few kits to help in training a brewer to recognize off-flavors in homebrew, but I’ve also heard that you can make a less expensive kit yourself for a
I have been holding this question for several months, scratching my head each time I read it. I now have a pretty good answer that I hope is not too late to
Wow, nothing like an open-ended question! I do have a single thought about brewing that influences my general approach, and that is to keep brewing processes as simple as possible unless there
I have used kits and commercially available beers for flavor training, and they both have pros and cons. I like to use color as an example when explaining the challenges involved in
In my brewing opinion, the only redeeming quality of the old crank and shake method of beer carbonation is that it may properly “carbonate” beer to a desired level when correctly executed.
The term “yeast slurry” is used by brewers to describe the pasty mixture of yeast and a liquid, usually beer. I will return to yeast slurries in a moment, but want to
Q I just finished reading your reply to a question on re-using yeast. I’m about ready to get started doing so, most of the process is clear to me. One exception; what
The amount of carbonation lost during filling is heavily influenced by the carbonation level of the beer being filled. Highly carbonated beers lose more carbonation when bottled compared to beers with lower