Writer: Ashton Lewis
Can I use water with ozone in it to sanitize equipment?
Digital and Plus Members OnlyWhen ozone is bubbled through water, the water is said to be “ozonated.” Ozone is a potent oxidizing compound due to its instability and it breaks down according to the following chemistry: O3 -> O2 + O– The O2 of this equation is the most common form of oxygen in the atmosphere but the O–
How do commercial breweries lager so quickly?
Digital and Plus Members OnlyCommercial brewers determine the length of their lagering period by defining what they want to accomplish during lagering. Most of the changes that occur during lagering do not require two months or more and hence, most lagers age for less than two months. After lagering, most lager brewers want a reduction in diacetyl (butter flavor),
American Beers and Prohibition
Digital and Plus Members OnlyAmerican beers, pre and post-Prohibition. The Wiz knows…
Beano Brew!
FREEUse this common tablet to fight flatulence… oh, and to brew your own version of low-carb light beer.
3 Ways to Carbonate Your Keg
FREEWait, Shake or Inject: Three foolproof ways to carbonate beer in the keg.
The Big Stink
Digital and Plus Members OnlyTasting a new brew is like solving a mystery. Color relates to grist bill and then to flavor. Foam and bubble formation are the product of carbonation. Aroma is a function of almost everything: malt, hops, yeast, fermentation, aeration, aging, contamination and yeast strain. The time between the first whiff and the first sip is
Eight Tips to Advance Your Brewing Skills
Digital and Plus Members OnlyChuck the recipes. Crunch the numbers. Question style. And five other steps to help you join the ranks of advanced homebrewers.
Storing kegs warm
Digital and Plus Members OnlyBottle- and keg-conditioned ales must go through several key steps before they can be refrigerated and enjoyed. The first step is to estimate the volume of beer and to add an appropriate amount of priming sugar for carbonation. Most brewers use less sugar to prime an equivalent volume of beer in a keg compared with
Brew Beer that Matches Your Water
Digital and Plus Members OnlyOnce upon a time, brewers created beer styles by matching local ingredients. Hops were scarce in rocky Scotland, so Scottish ales are malty and lightly hopped. Local microflora in certain valleys in Belgium gave unique and interesting flavors to beer and became incorporated as the most important contributor to the lambic beer styles. Today, malted
Make Those Enzymes Dance
Digital and Plus Members OnlyControl mash thickness by varying the ratio of water to malt. Perfect this technique to tame the enzymes that cause important reactions in the mash, influence fermentability, and affect beer flavor.
Convert Your All-Grain Recipe to Extract
Digital and Plus Members Onlygo from extract to all-grain. Find a substitute for elusive hops or yeast. The do’s and don’ts of recipe conversions.
Brewing for Flavor: Hops
Digital and Plus Members OnlyHops can give your beer a wealth of flavors and aromas, both good and bad. The trick is knowing how to control them.