Writer: Steve Parkes

20 result(s).

Hop Basics

Digital and Plus Members Only

  Historically speaking, hops are a fairly recent innovation in the brewing world. Although evidence exists of their cultivation as early as 200 AD in Babylon, and 700 AD in Germany, they were not widely used in brewing until the 11th century in Bavaria. They didn’t gain wide acceptance until the 15th or 16th century


So You Want to Go Pro?

FREE

Dreaming about taking your homebrewing hobby to the next level? Consider these words of advice first.


Temperature Management Science

Digital and Plus Members Only

The theory and practice of temperature measurement in brewing.


The Role of pH

FREE

How the pH of wort and beer changes during the brewing process.


Science of Oxidation

Digital and Plus Members Only

How to avoid the last major hurdle to extending your beer’s shelf life.


Cleaning and Sanitation Science

FREE

The science behind keeping your brewery clean and sanitized.


Carbonation Science

Digital and Plus Members Only

An in-depth look at the science behind creating those tiny bubbles.


Flavor Maturation Science

Digital and Plus Members Only

What happens when green flavors go bye-bye and beer ages gracefully.


Fermentation & Flavor Compound Science

Digital and Plus Members Only

How to understand flavor compounds produced during fermentation.


Understanding Diacetyl

Digital and Plus Members Only

Do you dread diacetyl? Tips on taming those unwanted butterscotch flavors and aromas.


Fermentation Chemistry

Digital and Plus Members Only

Find out the details of what happens when yeast meets wort and learn why you should care as a brewer.


The Science of Yeast

Digital and Plus Members Only

The layman’s guide to the science of brewer’s yeast.


20 result(s) found.