How to Prevent DMS in Beer

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

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...

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...

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...

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...

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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