Archive for the ‘Brewing’ Category
Saturday, September 5th, 2009
Beers are complex. They typically consist of several types of malt, some base, some specialty, and this lends to the complexity of the beer. In the same sense, many beers use more than one hop type, again adding to the complexity and dimension of the beer. Beer ...
Posted in Brewing, Recipes | 8 Comments »
Saturday, August 22nd, 2009
Oxidation is not the same as aeration. Aeration is the process by which oxygen is introduced to your beer or your wort, oxidation is the outcome, it is what happens to your wort or beer when exposed to oxygen at the wrong point in the process. Aeration of ...
Posted in Brewing | 3 Comments »
Saturday, August 1st, 2009
Whether you’re a novice home-brewer who has outgrown kits and all-extract limitations, or a long-time brewer looking for an easier day brewing, the partial-mash technique of brewing has several merits worth exploring. It is considerably less time- and labor-intensive than all-grain brewing, requiring fewer steps and less cleaning.
Process-wise, partial-mash brewing ...
Posted in Brewing | 2 Comments »
Saturday, July 25th, 2009
While hops can be added to the boiling wort for as little as fifteen, ten, or five minutes to impart aroma and flavor, true hop-heads know the best approach to really punch up the hop profile of a beer is dry-hopping. Because hops have gone up in price over the ...
Posted in Brewing | 19 Comments »
Saturday, July 4th, 2009
There are several ways to extract the sugars that we convert during the mash from the grain bed, they include, fly sparging, batch sparging and NO sparging.
Fly Sparging: When the mash is complete the brewer will vorlaugh and begin the sparge. With this method the brewer wants to ...
Posted in Brewing | 1 Comment »
Saturday, June 20th, 2009
BIAB is an acronym for Brew In A Bag. It is a dead simple all grain brewing technique. All it requires is a large grain straining bag, 15 gallon kettle and a propane burner. This method is excellent for brewers who are wishing to convert from extract brewing to ...
Posted in Brewing, Equipment | 27 Comments »
Saturday, June 6th, 2009
“No Chill” is a term used for the Aussie method of transferring HOT wort into a sealed container and letting it cool gradually, over a period of time. Aussie brewers generally pitch the yeast when they see fit to do so, sometimes days or even weeks later. This ...
Posted in Brewing | 34 Comments »
Monday, June 1st, 2009
If you happen to over prime your bottled home brew beer, this is what you will get:
“Huston We Have A Problem”
This beer was very excited to see me! It had a texture more like soda at least until it settled down.
Over priming creates a veritable fountain of fizz, and if ...
Posted in Brewing | 2 Comments »
Saturday, May 23rd, 2009
Hops contribute four elements to beer: stabilization, bitterness, flavor, and aroma. Using the right hops, added to the boiling wort (pronounced wert) at the right time, is every bit as crucial as using the right grains or yeast.
Hops resins contain two types of acid, one (Beta) that contributes to aroma, ...
Posted in Brewing | No Comments »
Saturday, May 9th, 2009
Brewers are always interested in improving the flavor and aroma of their beer, and there seems to be an endless array of techniques by which to accomplish this. One technique that is receiving much attention is first wort hopping. Also known as, and referred to as, FWH in ...
Posted in Brewing | 14 Comments »
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