A recent beer - In The Pink - has turned out more than a little disappointing and tastes too fruity estery with no balancing tartness as I planned. Based on previous recipes I added enough acid malt to give me a good sourness, but it failed to materialise in the end product so I planned to replace it by the direct addition of lactic acid.
Fundamental principles that exist behind some of the beer processes.
Having mentioned that it is difficult to keep fermenting wort at the correct temperature during hot weather, a local brewer said it was a shame I didn't have attemperation - the ability to warm & cool my wort under control. It got me thinking how I could improve on my system of putting the wort in the garage overnight & bringing it in the house in the day during hot weather.
Diacetyl is a member of the ketone family of chemicals & is known formally as butane-2,3-dione, with the chemical formula (CH3CO)2.
The dissolved salts in the water used for brewing affect the flavour of the finished beer.
Having mashed many beers over the course of many years religiously trying to keep the temperature at 67ºC for at least an hour, I got asked a question by a none homebrewer - thank
Sour beers are at a ninety degree angle to most conventional beers in that food spoilage organisms are deliberately added to beer to produce sourness & other tastes & aromas&nb
I've just discovered a good beer website devoted to beer science written by someone within the industry in the States. Written enthusiastically, the writer gets across some of the techn
An article in The Chemical Engineer Today magazine from May 2012 describes a new process to dealcoholise beer whilst not stripping the pleasant t
I get to listen to plenty of podcasts with my job as I drive around the country.
Not worth me introducing this any more than the author already does:
What is Brewtarget?