Lab-First
Bochet & Brewing Sugars - Reduction and Browning
Intentional browning of sugars has a long tradition in brewing and mead-making. Here's the science.
chemistry
Brewer's Notes
Low Oxygen Brewing; Exploring LODO
Low oxygen brewing has been largely dismissed as a quality issue for home brewing. The term "Hot Side Aeration" or HSA was once considered a serious home brewing problem when George Fix described beer stability issues in Principles of Brewing Science: A Study of Serious Brewing Issues. Since,
Bru'n Water Tutorial
Bru'n Water 3.2 Subscriber Edition Walkthrough
In March 2015, Martin Brungard released the Bru'n Water Spreadsheet 3.2 to subscribers with major improvements to UI and functionality. This walk through supercedes the 2.0 version which will remain up if you choose not to upgrade. If you have not yet received your 3.0
Safety
PSA - Common Brewery Hazards
"Danger - this sign might contain traces of nuts " Photo Above by Simon Lieschke. Licensed under Creative Commons. We often do not recognize the very real and specific dangers in home brewing. I am not trying to scare anyone straight here, but any reasonable person would recognize that
Process
Brewing Water Series: Brülosopher's Best Brown Ale
American Brown Ale The application of water profiles for homebrew typically starts with the beer style, and secondarily with the beer color and hop character. An American Brown Ale can be difficult as there is some variation between Brown Ales, ranging from a more malt forward beer to some that
Brewer's Notes
Brewing Water Series: What is the Best Water?
I saw this title pop up on a forum post recently. It's an incredibly loaded question, and certainly something that opens up a good deal of debate. We are also going to have to accept a lot of subjectivity (my opinions) in this discussion. The best water is
Measurement
Using GH/KH Hardness Test Kits in Brewing
Adapted from http://braukaiser.com/wiki/index.php?title=At_home_water_testing A simple water tool for the brewery can be home water testing kits popularly used to manage aquarium water. In particular, titration kits that measure both GH or General Hardness and KH or Carbonate Hardness are preferred
Brewer's Notes
Water Revisted, Part 2: A Basic Approach
Returning briefly to water, I thought a nod toward a simple approach that yields good results is to take a direct look at AJ deLange's A Brewing Water Chemistry Primer on homebrewtalk.com. This makes fairly straightforward recommendations with a few "exceptions" that I will paraphrase
Rambling
Tasting Notes: Tripel Triple versus my House APA
Not sure what I was thinking about dual tasting notes of such widely varying beers. First is the Tripel Triple, a very malty tripel brewed with mexican piloncillo sugar that added a very nice touch. Second is the House APA - my house calibration American Pale Ale, brewed with high
Brewer's Notes
"Blather and bother," some effing Hobbit
Rather than revisit the past, despite a rather disappointing and very annoyed viewing of The Hobbit 2 (if you have to ask, you will never understand), I thought this space is better spent looking forward to 2014. Seriously, what was Peter Jackson thinking?I do have some goals, but not
Measurement
Water Revisited, Part 1
There has been a flurry of interest in brewing water management for the homebrewer, largely coinciding with the release of the book "Water - A Comprehensive Guide for Brewers" by Palmer and Kaminsky. And as a book, targeted toward professional brewers enters the collective conscious of homebrewers, questions
Brewer's Notes
Brewing Water - Building from R/O
I recently had my water tested, and based on the report (because of excessive salinity and alkalinity) decided to convert my brewing liquor to Reverse Osmosis (R/O) water with mineral additions. I should share my process because I have learned a lot about this in a short time (but