In a previous blog post we covered some of the benefits of pressure fermenting, and in this post we'll address some of the common questions brewers having regarding pressure fermentation to help you understand what you need to get going, and what you can do (or not do) to get the most out of using pressure fermentation for your next batch of beer!
Biotransformation might sound like a buzzword from a sci-fi novel, but in the world of homebrewing, it’s a powerful tool for crafting flavour-packed IPAs. In a recent webinar hosted by Lallemand Brewing, technical experts Eric Abbott and Scott Sharp-Heward broke down the science and shared practical tips that every brewer - from hobbyist to pro - can use to elevate their hop game.
As a homebrewer you'll typically want to know how much alcohol is contained in the latest batch of precious beer that you have fermented, and thankfully the process for working this out is fairly simple.
We're always looking for ways to evolve or improve things in our homebrewing setup, which can be anything from the actual brewing aspect all the way through to serving. In this post, we're going to take a look at our latest purchase to display the taplist for our homebrew kegerator setup.
Our first attempt at an amber lager and we couldn't be happier with the results. Read on to find out more about how this beer turned out.
The pH of your brewing water is a critical metric that can have a significant impact on how your wort and finishes beer is developed. In this post, we're going to dive into managing and adjusting the pH of your water in the mashing and sparging steps.
Fermentation is a fascinating and magical process where yeast transforms your carefully curated wort into beer. This process can lead to some interesting sights and smells, often causing brewers to wonder, "Is this beer infected?"
In this guide, we'll explore the signs (and false alarms) to help you determine if what you're seeing or smelling is normal, or if you might be dealing with an infection in your beer.
Many of today's hop forward recipes call for what is commonly known as a "whirlpool" or "hop stand" hop addition. The idea behind these additions is that they are done after the wort is slightly cooled from boiling temperature at the end of the recipe's recommended boil period.
Cold IPA is a relatively new style of beer - and although it's not an officially recognised category within the Beer Judging Certification Program (BJCP) yet, we suspect it's only a matter of time until it will be added.
Cold Crashing is a really common term and process used by home brewers. No doubt if you're a new brewer you've probably come across the term in homebrew user groups and other articles and are wondering what it means.
If you're new to kegging your beer, this will no doubt be one of the first questions you'll ask. There's a short answer and a long answer to this question, so let's jump in and discuss what the ideal pressure is to set on your CO2 regulator for serving beer from your kegerator system.
This is a common question for beginner homebrewers and it's a very important one to understand. As we well know, fermentation is the process undertaken by yeast that consumes sugars within the wort - and as a byproduct of this, carbon dioxide (CO2), alcohol and heat are generated, along with other flavours and compounds that give beer it's unique taste.
It's well known that temperature is a critical variable when it comes to fermentation - the magical process performed by brewing yeast that turn wort into beer. The process of fermentation is exothermic - a fancy word meaning it creates heat, so for most homebrewers the simple solution to control the temperature during fermentation is to purchase a new or second hand fridge that the fermenter can be placed into, and then controlled with a temperature controller like an Inkbird or RAPT device. The temperature controller will cycle the fridge on which will cool down the fermenter and fermenting wort inside as required.
.png)
We were in the market for a digital refractometer, as we find regular floating hydrometers cumbersome and wasteful in terms of the amount of fluid required to take a sample. We came across this relatively cheap digital refractometer from AliExpress so we thought we'd give it a try. Read on to find out what it's like.
For those new to the brewing scene, some of the terminology can be daunting and confusing. In this post we'll break down some of the common words and phrases you'll come across at various points in your brewing journey into easy to understand terms.
Most brewers are well aware of the importance of hygiene and sanitation when dealing with our carefully crafted products. Sometimes though it's the parts you cannot see and easily clean that are harboring some of the nasty stuff we try so diligently to avoid. That's what we discovered when we decided to tear down our taps from our kegerator for a thorough cleaning.
KegLand recently released some Duotight integrated ball lock disconnects to their extensive range of fittings and disconnect options. Before this range of disconnects were available, Duotight integration with disconnects was accomplished by attaching a MFL (female) threaded Duotight fitting to a MFL (male) threaded gas or liquid disconnect.
An amber, hoppy, moderate-strength American craft beer with a caramel malty flavour. The balance can vary quite a bit, with some versions being fairly malt and others being aggressively hoppy. Hoppy and bitter versions should not have clashing flavours with the caramel malt profile.
In our previous blog post, we discussed the findings from our research into options and methods for passivating stainless steel. In this post, we wanted to document how we went with actually performing the passivation and a couple of things we learned along the way.
Our latest brew day is for our Vienna Lager recipe which unfortunately didn't go entirely to plan, with our pH meter deciding to pack it in after taking our first sample. Read on to find out more about how it went down.
In the world of homebrewing, there are many techniques and tips that brewers swear by to ensure their beer turns out perfect. One such technique is the idea of a "CO2 blanket" protecting the beer from oxygen ingress and subsequent oxidation. But what exactly is a CO2 blanket, and does the science support this line of thinking?
.png)
There are a number of processes and factors to consider when brewing your own beer. Everyone wants to make the best beer they possibly can, but often want to keep things as simple as possible in the process of doing so. A common question that brewers will ask themselves is "Do I need to rehydrate my dry yeast before pitching it into my wort?"
Looking at purchasing, or have recently purchased one of KegLand's popular FermZilla PET fermenters? Here's a quick list of some helpful hints, tips and tricks from our time using one.
We've made a number of light lagers recently, so in order to continue our quest of continuously trying new and interesting beer styles, we've turned our attention to brewing a Vienna Lager. With more malt character than a regular light lager, the Vienna lager strikes a delicious balance between maltiness and bitterness.
In a recent YouTube video, KegLand had a quick demonstration and run through of the relatively new range of yeasts from CellarScience. This certainly piqued our interest as we're excited by new yeast varieties, particularly dry yeast, as they potentially open up whole new flavour and recipe options to create and hone our favourite beers. In this post, we're going to dig in to see what this Cellar Science yeast is all about.
I recently had the pleasure of chatting with Nico from Keg King about their innovative homebrewing products. Here's a quick rundown of our discussion as well as an embedded link to the YouTube video.
"Soft Crashing" is a relatively new concept that we first heard about when reading up on Lallemand's Verdant IPA yeast. James Heffron from Verdant Brewing Co mentioned that it's something they implement as part of their fermentation schedule to try and avoid hop creep - a phenomenon that causes over attenuation during fermentation as a result of (usually large) dry hops increasing the amount of fermentable sugars within your wort as a result of enzymatic changes from hops breaking down long chain unfermentable dextrins and making them fermentable.
We recently purchased a new stainless steel fermenter. Cheeky Peak Brewery, the manufacturer, recommend passivation of their equipment before first use. This got us wondering about what passivation actually is and why we need to do it, so in this article we'll be outlining our findings.
