At this point if you are not bewildered by the amount of progress and forward movement we make here, I don’t know what to tell you. Q1 of 2022 is already wrapping up and boy has it been a great year thus far! The fermentation studies have made a re-appearance in an exciting way. After thorough…
As said previously these updates will be few and far between since everything that needs be said is on the forum. With that out of the way, here is your first quarter update for 2022. Malt We continue to be the tip of the spear on Malt, Malting and enzymatic activity enhancement. We can now…
A little late, but things around here are still moving as fast and feverous as normal. Here are some high level overviews of what we have cooking for our members. We completed a N=100 study of a special enzyme, that allows for roughly 85% attenuation. Mashing and attenuation are very important to us. With current…
It’s been awhile since any articles and updates have been posted, but trust me, we have not stopped pushing the envelope in the least. However, early last year we switched our model. Which is now paid monthly access. The forum holds most of the expansive tests and trials, but since we have switched to a…
Guest Author: Tuur Mertens Introduction Famous painter Edgar Degas once declared the frame to be ‘the pimp of the painting’. If he were a brewer, he might have made a similar statement about beer freshness; as it is exactly that what makes a good beer pop. Sadly enough, for both brewers and consumers alike, beer…
A very common question we hear is, “Malt has antioxidants?!” Malt is a natural product, and like many natural products, it contains naturally occurring antioxidants. Here is a list of them and what they do. In order to get an understanding of the possible pathways for Enzymatic and Non-Enzymatic consumption of Oxygen, as well as…
It’s no secret that when brewers try modern brewhouse methods, one of the main things the comment on is how the hops seems to “pop” or have more presence than in previous versions of the same beer. They have a certain brightness and clarity of bitterness, aroma and flavor. This isn’t specific to dry hops…
I was asked to do this for BeerAdvocate, I will put it here as well. What does Kunze have to say about Weissbier production? As you can see from the graph above Wiessbier is a balancing act of three dominant flavor profiles. How you produce that beer, meaning the methods used, will determine your overall…
Wort study #1, which was a large batch test to validate the efficacy of the bio reactor. The results are in, and I am going to deem it an overall success! There was some temperature offset issues which caused it to look like a colder ferment then we wanted, and a few “blips”, which we…
Deoxygenation is paramount for the modern brewhouse method, as we have detailed before here on the blog, and don’t worry I’m here to assure you this has not changed. However as with all things in life sometimes we need to stop, re-calibrate, re-evaluate, and determine if the methods are still valid and optimal. We are…
