Hops contain hundreds of components including alpha and beta acids, hydrocarbons, thiols, tannins, enzymes, terpenes, and glycosides. The exact compounds and amounts differ depending on variety and growing conditions. Even with ideal storage (cold and low-oxygen), the ratios shift over time. Some processors isolate and concentrate specific hop compounds so that each can be added to either enhance or minimize a desired attribute. These hop extracts roughly fall into two categories, those primarily intended to add bitterness and those where aromatics are the goal. Learn more about the world of hop extracts from Brew Your Own’s Technical Editor Ashton Lewis.
Adding hops to your mash is an old technique that is getting renewed interest thanks to the fact this step can increase thiol precursors from the action of malt enzymes. Yeast then
Proper nutrition of brewing yeast is critical for yeast to grow unimpeded and ferment our wort without limitation to produce all the flavors and byproducts we desire in our beer. Adding supplemental
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