Archive for the ‘Ingredients’ Category
Sunday, March 21st, 2010
Hops come in three different packages, pellet, plug and leaf (whole/loose leaf). The difference between pellet, plug and whole leaf hops is much more than cosmetic. Aside from looking different, these variations will affect hop utilization (to a degree), freshness, and ease of storage/use. The best hop type ...
Posted in Ingredients | 1 Comment »
Saturday, October 10th, 2009
It’s the season to harvest, and if you’ve been diligent and foresighted, you have a nice crop of well-labeled hop plants, and have no need for this article.
However, if the labels you planted next to the vines have faded & run since you planted them, or if your hop harvest ...
Posted in Hops Growing, Ingredients | No Comments »
Saturday, July 11th, 2009
Today's modern, high quality and highly modified malts are excellent performers for the home brewer. As with nearly any ingredient, the science behind the creation and use of any malt should be clearly understood in order for the brewer to create the desired outcome. Malt type, mash temperature ...
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Sunday, June 21st, 2009
Fruit-flavored beers are extremely popular, and fun to make. One advantage the home brewer has over large breweries is the use of local ingredients and less concern over cost per unit. There are three options for adding fruit flavors to your beer, and they vary in cost, effort, and flavor.
The ...
Posted in Ingredients | 2 Comments »
Sunday, June 7th, 2009
Very few homebrewers have access to used wine or alcohol barrels, and even fewer brew in 50 gallon batches to properly use them, but it’s quite possible to achieve the “barrel aged” flavor in smaller batches. By using small amounts of wood chips, liquor or wine, water, and time, it’s ...
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Saturday, March 14th, 2009
Understanding water chemistry in brewing is an important step to refining home brewing skills. It turns out less than a teaspoon of a couple key brewing salts can make a big impact in a batch of beer. This is applicable only to all grain brewing where full ...
Posted in Brewing, Ingredients | 4 Comments »
Sunday, September 14th, 2008
Alpha Acids from hops contribute to the bitterness in beer. During the boil alpha acids are isomerized and increase international bittering units (IBUs). This site has an IBU calculator.
Hops also contain beta acids, which contribute to aroma only. The more alpha acids the more bittering potential per ounce. For ...
Posted in Ingredients | 6 Comments »
Saturday, April 5th, 2008
Liquid Malt Extract (LME) and Dry Malt Extract (DME) can produce a very noticeable difference in the taste and body of beer, holding yeast, hops, temperature, and other variables constant.
In general, bulk LME will produce a beer that is darker, and retains a sweet caramel flavor. This may be desirable ...
Posted in Ingredients | 1 Comment »
