Brewing with Millet

NEIPA with 007 and Mandarina Bavaria Dry Hopped Under Pressure [dropcap style="font-size: 60px; color: #9b9b9b;"] M[/dropcap]illet belongs to the same grass family as barley, maize, and sorghum. It's said to be a versatile crop because of its ability to thrive in harsh conditions. One source mentioned that millet is one of the oldest crops known...
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Esters and Fusel Alcohols

A Look at Studies and Experimental Brew [dropcap style="font-size: 60px; color: #9b9b9b;"] D[/dropcap]o I really need to wait for my wort to cool to pitching temperatures in the summer when the groundwater used for cooling is above the desired yeast pitching temperature? This is the question I had that inspired this research post on esters and...
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Hybrid Lager New England Oat Session IPA

When you get rid of labels, amazing things can happen. The quote above is one I heard listening to a podcast a few months back and it stuck with me. Not only does it seem like a good quote for life in general, but I couldn’t help but to apply it to beer. I understand the desire and even the need for beer styles, but I don’t pay particularly close...
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How to Prevent DMS in Beer

A  Look at Studies and Experimental Brew with Tested Results [dropcap style="font-size: 60px; color: #9b9b9b;"] T [/dropcap]he past few weeks I have casually been combing through over 20 academic studies on DMS, a topic in brewing that has benefited from a surprisingly vast amount of research and experimentation. Of most interest to me, other...
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Fermenting & Dry Hopping Under Pressure

Fermenting and dry hopping under pressure has the potential to reduce ester production, flexibility to ferment at higher temperatures, and ability to trap dry hop oil compounds from being removed by carbon dioxide production. Benefits of Fermenting Under Pressure A 2001 study tested the influence of temperature and top pressure and the production...
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150 Day Dry Hopped Tart Saison

It's been common knowledge in the homebrew community for years that dry hopping for extended periods leads to grassy flavors in your beer. I've dry hopped for as long as a few months before and never experienced this for myself. For this beer I put this concept to the test with a five month dry hop in a tart saison! I'm a big fan of Tired Hands...
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Increasing Bitterness By Dry Hopping

Oxidized alpha acids called humulinones are found on hops and are extremely soluble in beer. Because humulinones are approximately 66% as bitter as iso-alpha-acids, they can potentially increase a beer's bitterness during dry hopping.  What Are Humulinones The three alpha acids in hops that contribute to a beer’s bitterness are cohumulone,...
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RVA Manchester Ale vs. London Ale III (NEIPAs)

London Ale III | RVA 132 Manchester It’s no secret that London Ale III (Wyeast 1318) has been a favorite among homebrewers for super juicy New England style IPAs. I can think of three possible reasons why the strain appears to work so well in these beers: Seemingly natural ability to leave a soft and smooth mouthfeel (possibly higher glycerol...
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40% Raw Oats Hoppy Session IPA

After doing the research for a post on the potential benefits of brewing with oats, I decided to put the research to practice and brew a beer with 40% raw steel cut oat groats. Because oats have the potential to reduce the fermentability of wort, I went with a hoppy session beer. I used 6-row as the base in hopes of thinning the mash (to...
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A Case for Brewing With Oats

There are many potential benefits to brewing with a high percentage of oats like reducing common off flavors, improving beer stability, and improving yeast health. Viscosity and Mouthfeel Mouthfeel is the result of various factors, including beta-glucans, ethanol, glycerol, and glycoproteins.[note]Ragot, F., Guinard, J.-X., Shoemaker, C. F. &...
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