“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…
Introduction One of the remarkable things about Belgian Trappist ales is how they are simultaneously idiosyncratic yet instantly recognizable as kindred. Pour yourself a glass of Chimay, Rochefort, Achel, Westmalle or Westvleteren. You’ll be astounded by how the individualistic spirit of each brewery mates with the hallmarks of the “style”. Brewing beers like these are…
I have been eyeing a canning setup and researching industry best practices for canning methods for some time. Knowing what we know about oxygen ingress in general, it was not very difficult to realize that oxygen at packing was a very large concern. I went back and forth over it for quite awhile, but finally…
There are a lot of people using sulfite testing strips now and I get a lot of people asking me about needing to adjust pH for these strips to be accurate. I have always adjusted, and never gave it any thought. But it piqued my interest enough to start to take dual readings while brewing. Over…
