Writer: Ashton Lewis
Tracking Sugar Content of a Cider and Kettle Sours: Mr Wizard
It is the lack of non-fermentable sugars that make dry ciders attractive to carbohydrate watchers.
Fermentation Systems For Nanobrewers
A brewery’s fermentation system is the most costly part for a start-up and the devil is in the details. Luckily, nanobrewers have plenty of options and there are ways to cut cost.
Mr. Wizard’s Musings – Disseminating the latest hop research
I annually attend several brewing meetings and every so often I see or hear something that really gets me thinking. And I like to write about these topics to give fellow brewers
Making Kettle Sours
It took a while for brewers outside of the small sour brewing centers of Belgium and Germany to produce excellent sours because so much of the science and practice of sour beer
Tracking Sugar Content of a Cider
Most homemade ciders, unless specially handled, ferment out completely and contain very little residual sugars. This is because apple juice mainly contains fermentable sugars (fructose, sucrose, and glucose), and smaller amounts of
The Low Down on Water Softeners for Brewing
I want to recap a few things before suggesting a solution to your water woes. Before your move, you had soft water that worked well for brewing. Now you have water from
The Importance of Brewing Ingredients
In full disclosure, I work for BSG, a wholly owned subsidiary of Rahr Malting Company in Shakopee, Minnesota, and do bring some bias with the answer that follows. BSG sells malt, hops,
Nanobrewing: The Business Case for the Nano
The year was 2012 and I was standing in front of about 300 people at the Craft Brewers Convention in Washington, DC armed with nothing more than me, myself, and I. This
Hydrometer Isn’t Reading Correctly
The short answer to your question is that this offset is linear, and you can simply subtract 0.004 from the measured density at 60 ˚F (16 °C) to correct for the error
Setting the Record Straight on Mash pH
There are some answers that I write where I know that I am stepping into a gray area, and my very brief sidebar about pH jumped square in the middle of the
Brew-In-A-Bag Water Chemistry
The first thing I do when discussing mash thickness is to calculate the liquor-to-grist ratio (water weight divided by grain weight) because this ratio is the basis for discussion related to thickness.
Murphy’s Pub Draught clone
Murphy’s Pub Draught clone Murphy Brewery, Ltd., Ireland (5 gallons/19 L, all-grain) OG = 1.038 FG = 1.007 IBU = 32 SRM = 41 ABV = 4.0% Ingredients 5 lb. 12 oz.
