Compromise Elsewhere.
The text (translated) of the 1516 Bavarian law is as follows: We hereby proclaim and decree, by Authority of our Province, that henceforth in the Duchy of Bavaria, in the country as well as in the cities and marketplaces, the following rules apply to the sale of beer: From Michaelmas to Georgi, the price for one Mass [Bavarian Liter 1,069]…
Let’s take the time machine and travel back to early 2014, where a guy (Brandon) and I exchanged beers. At the time, I was making what I thought of as “fantastic” beers that were falling flat when compared to genuine German examples. I had tried every trick in book to no avail. To my surprise,…
Since I brew according to the Reinheitsgebot, I have to carbonate the beer naturally, which means no force carbonation (unless the carbonation is recaptured from fermentation). It’s actually a very simple thing to do, and I have already wrote about its numerous benefits prior. I prefer to do this via spunding (or basically capping the…
I have thought about this post for a long time, but just didn’t have time to dedicate to it. It has finally came to fruition. Hopefully you stay for the full ride, this is going to be a long one! Many moons ago I started down the path of low oxygen brewing. Since low oxygen…
This will be the last part in the series of blog posts discussing cold side oxygen ingress, and we feel it will be the most thought provoking. We already spoke on purging, CO2 purity, and bottle cap ingress. What about when that keg sits in the serving chamber? All the damage has been done and now it’s safe, right?…
We have briefly touched on this subject in other posts, but we get a lot of questions on it. How can this work? Basically gas diffusion is driven by concentrations across the boundary of the same species. In simple terms, what this means is that a concentration of 21% O2 on the outside of the bottle…
“How do you purge your kegs?” “How do you perform closed transfers on finished beers?” “How do you keep fresh beer on tap for so long?” These are questions that are not only asked of us with some regularity, but questions that all brewers have asked their more knowledgeable counterparts at some point in time….
Carbon Dioxide (CO2) purity is a very significant topic in modern brewing. Recently, many newer brewers have been picking up on the topic. Yet the topic is universal to all brewers, regardless of their hot side methods and we thought it might be a good idea to go back to the basics of the topic…
We have been busy in the lab! Because of this we have some fun and exciting things coming down the pipe here in the new year. Firstly, we were asked (and obliged) to write a feature article for BYO, where we gave an overview the process at more of a high level and disseminating the…
Just wanted to do a quick post detailing the required dosing for Brewtan B. There was some discussion recently on another forum and I added to that discussion a quick summary of the current dosing recommendations: So, to summarize: VOLUME BASED DOSING Mash – 1/2 tsp/5 gal (0.1 tsp/gal) for TOTAL water amount in mash (dose…