Hops Cross-Reference ChartContains; Hop Name, Alpha Acid %, Typical Beer Styles, General Usage, Possible Substitutions, Flavor DescriptionEnjoy
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While brewers like to claim that theymake beer, it is actually the yeastthat turn our prepared sugar solution intoan alcoholic beverage. During this processwe brewers mostly wait—although someamount of watching is useful as well. Thisarticle discusses fermentation and your roleas the brewer. It begins by describing amore desirable technique for
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The Yeast Starter A yeast starter is a method of preparing your yeast for fermentation by introducing your yeast to a small amount of wort before fermentation in order to encourage yeast cell multiplication to create an optimum amount of healty, ready-to-go yeast
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Both Japanese and Mexican cuisines combine well with beer. The salty soy and spicy chili have a natural affinity that partners in Thai and Indonesian fare, too. 1 pound of sea scallops 1 whole red bell pepper 1 whole green bell pepper 1 whole Bermuda onion
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Practically all of the acids in sound wine come directly from the grapes. However, very small quantities of several organic acids are produced during primary fermentation, and under adverse conditions, bacteria in wine
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25 Aug by Blaine in
Yeast
A brief background on brewers yeast Ales use top-fermenting yeast strains that typically ferment between 65-75F and lagers use bottom-fermenting yeast strains that typically ferment from 50-55F. Pitching temperature should always be 80F or under because yeast will die if exposed to temperatures over 110F. Too high of
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Homebrewing as an Olympic event?? Well, not exactly, but homebrewing competitions add another dimension to the hobby. Want to try to test your homebrewing skills by nailing a particular style? Want honest, unbiased feedback from beer judges regarding your beers, detailing how
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25 Aug by Blaine in
Yeast
Yeast GuideYeast are single-celled microorganisms that reproduce by budding. They are biologically classified as fungi and are responsible for converting fermentable sugars into alcohol and other byproducts. There are literally hundreds of varieties and strains of yeast. In the past, there were two types of beer yeast: ale yeast (the
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This is my typical Dunkelweizen recipe that I wenta step further with by performing a single step decoction mash in orderto improve on the malty/caramel flavor component. After tasting thefirst sample of this revised brew, the results of the additionalefforts were evident. Improved malt flavors with a smooth creamy mouthfeel.
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Tags: Hops Cross-Reference Chart