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Writer: Steve Parkes

20 result(s).

Hop Basics

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  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

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So You Want to Go Pro?

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

Temperature Management Science

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The theory and practice of temperature measurement in brewing.

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The Role of pH

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

Science of Oxidation

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

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Cleaning and Sanitation Science

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The science behind keeping your brewery clean and sanitized.

Carbonation Science

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

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Flavor Maturation Science

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

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Fermentation & Flavor Compound Science

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How to understand flavor compounds produced during fermentation.

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Understanding Diacetyl

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

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Fermentation Chemistry

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

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The Science of Yeast

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

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20 result(s) found.