When I started helping Brewer’s Friend as a technical adviser I couldn’t help but notice that the mash pH predicted by its brewing water calculator was way off. Since I have done extensive work on brewing water and mash chemistry already I took this … Continue reading
As luck will have it, both the freezer chests I have been using for lagering and primary fermentation are broken and I have to get new ones. They have been running well for more than 5 years and started failing … Continue reading
I finally got around to taste 4 bottles of my last Doppeblock that were treated differently with respect to yeast and oxygen. All 4 were bottled on 8/18/12 straight from cold conditioning (which lasted about 2 month) using a picnic tap … Continue reading
If possible I try to keep my brewing stuff out of the house and in the basement. But that has been challenging in the winter when it is only 15 C (60 F) and I’m trying to propagate ale yeast. … Continue reading
A few days ago, on the Homebrewer’s Association forum, I came across a link to this Peter Wolfe’s thesis on dry hopping. As with most papers, there useful information could be found in both the discussion of existing knowledge and … Continue reading
Recently I gave a pack of my homegrown hops to a friend of mine who regularly brews at a Deja Brew, a Brew on Premise place in Shrewsbury Mass. The quality of the hops, including the fact that they retained their fresh … Continue reading
I know I have been quiet for a while now but for a reason. I have been busy with experiments, brewing and building brewing related stuff. However I want to take the time to give an update on ANHC-three, the … Continue reading
By now frequent visitors should have noticed the Brewer’s Friend links on the sidebar of the blog and the wiki. Brewer’s Friend is a cloud based recipe editor and set of brewing calculators. I have been collaborating with Larry, the mastermind behind … Continue reading
Recently there has been a lot of focus on yeast growth calculators for starters. But most of the various calculators out there base their data on work published in Chris White and Jamil’s yeast book. Unfortunately the yeast growth example … Continue reading
Oxidation experiments, again. This time on the latest batch of Doppelbock. Frequent readers may have seen the earlier posts on the subject of oxidation during Doppelbock aging: The effect of yeast on the flavor development of Doppelbocks and Follow-up on the Doppelbock … Continue reading