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…
The past month or so has been pretty busy for me: putting out the “Water” spreadsheet, trying to maintain the main Low Oxygen Brewing spreadsheet, etc. One thing that has come to light is that it is difficult to maintain all the various Excel sheets I have produced over the past year. As I revise…
I have known about commercial antioxidants for some time and have played with AntioxinSB in the past. When getting the samples of the SB, the company sent me some literature on the rest of their products one of which being AntioxinSBT, a new kid on the oxidation block. AEB sums it up as: “A new generation of…
I had some recent discussions with some folks over some VERY fresh Bavarian samples. There were flavors in these beers that I could not replicate exactly, however I had some batches that had hints of it. Looking back through my notes, I noticed the high pH of my Weyermann Barke malts, and how I had…
