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…
We’d like to take a second to introduce our major revision to the Low Oxygen Brewing Software. It represents the culmination of all our major milestones from a process standpoint and it has some features that are not found in any other sheet. It supports both Low Oxygen and Traditional brewing methods that utilize “No-Sparge”…
“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…
There has been an unspoken understanding since I started working with Bryan that I was not going to contribute all that much to the business of lager brewing. I have never been set up to brew these “cold” beers and while I now have a deeper and more serious appreciation for their flavor and construction,…
Beer foam is not only a necessity as far as appearance is concerned, but also paramount to the whole experience that is beer. It is something so important to me that I designed my logo around it: Now I am not talking about foam as it relates to a beer that is over carbonated or…
“Every day you may make progress. Every step may be fruitful. Yet there will stretch out before you an ever-lengthening, ever-ascending, ever-improving path. You know you will never get to the end of the journey. But this, so far from discouraging, only adds to the joy and glory of the climb.” Winston Churchill Introduction It…
