Esters and Fusel Alcohols

Esters and Fusel Alcohols

A Look at Studies and Experimental Brew 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...

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Hybrid Lager New England Oat Session IPA

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...

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How to Prevent DMS in Beer

How to Prevent DMS in Beer

A  Look at Studies and Experimental Brew with Tested Results 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...

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Fermenting & Dry Hopping Under Pressure

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...

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150 Day Dry Hopped Tart Saison

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...

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Increasing Bitterness By Dry Hopping

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...

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RVA Manchester Ale vs. London Ale III (NEIPAs)

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...

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40% Raw Oats Hoppy Session IPA

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...

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A Case for Brewing With Oats

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,...

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Dr. Rudi Single Hopped NEAPA

Dr. Rudi Single Hopped NEAPA

I love it when other homebrewers brew single hopped beers and post about their experiences. Commercial descriptions of hops are extremely helpful, but I've always found brewers direct experience with a hop extremely valuable in understanding how I might want utilize a...

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