Decoction Mash

Decoction Mash

Whether you’re a seasoned beer meister or a novice homebrewer, you’ve probably heard of using a decoction mash. You may even have a few opinions about it. After all, decoction brewing methods are both ancient and controversial. So it’s no wonder modern brewers love to debate their pros and cons.  Commercial breweries have indeed moved … Read more

Fermentor VS Fermenter: What’s the Difference?

A picture of homebrew fermenting. Text reads fermentor vs fermenter.

Home brewing can be an addictive past time. The process of beer making is fascinating and experimenting with different recipes in an effort to find the “perfect brew” is very enjoyable. Of course, home brewing can also be frustration at times, particularly if a brew goes bad due to incorrect measurements, poor ingredients, or temperature … Read more

Brewing Science – Everything Brewing Related

Brewing Science-Everything Homebrew Related This section is about brewing science. It is a collection of topics that spans the entire homebrewing hobby. If you are like most of us homebrewers, it doesn’t take long before homebrewing becomes more than just a hobby, it becomes an infatuation, a passion, and for some, a career.  If you … Read more

LOW OXYGEN BREWING (LODO) SUMMARIZED FOR THE HOMEBREWER

Low oxygen brewing is common practice for breweries in Germany and other places around the world.  This style of brewing reduces or eliminates oxygen throughout the entire brewing process, from doughing-in to packaging.  In their paper entitled, “On Brewing Bavarian Helles: Adapting to Low Oxygen Brewing”, the team at the German brewing forum purports that, … Read more

Krausening – Using fermenting wort to bottle condition your beer

Krausening – Priming with Fermenting Wort Krausening is a process traditionally used by German brewers to add carbonation to their beers. It was primarily used on lagers because the yeast would often go dormant during the very cold lagering phase of fermentation, although it was also used on wheat beers as well. Benefits of Kräusening … Read more

Olive Oil in Beer Fermentation Instead of Oxygen

  Have you heard about using olive oil in beer fermentation instead of oxygen? As homebrewers, we are always looking for ways to improve our beer. If something as simple as adding a minute amount of olive oil to the starter or wort prior to fermentation can increase the ester production and flavor stability, then … Read more

Yeast Fermentation Terminology

Some yeast fermentation terminology will be given here so that you will understand what you are reading in the homebrewing texts, what’s going on in your carboy or bucket, and so you can communicate these terms concisely. Attenuation: Beer Attenuation is usually represented as a percentage of the total wort that the yeast convert into alcohol and … Read more

Fermenting In A Keg

Many homebrewers like fermenting in a keg. With the price of glass carboys going up, not to mention the danger involved in transporting the heavy glass containers around from place to place, it makes sense to buy another corny keg instead. There are many advantages but also some problems. One problem is that many primary … Read more

Understanding Beer Attenuation

Beer attenuation is one of those seemingly complicated topics thrown around on the forums.  It can get confusing for even advanced brewers who don’t use the terms often.  Before we get into the calculations, I believe a few definitions of the terms are in order. Extract refers to the total solids contained in a wort (or … Read more

Fermentation Temperature Control Tips and Techniques

Fermentation temperature control is the single most important thing you can do that will make the most dramatic improvements in your beer. And it can be a big problem, especially when brewing in the Deep South. Winter brewing is great but summer brewing can be brutal in the 100°+ days. Without temperature control, it’s simply … Read more