Difference between revisions of "Braukaiser.com"
From German brewing and more
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| [http://braukaiser.com/blog/beers/ '''Commercial Beer Reviews'''] started as a tasting report of almost 80 different beers that I had on a trip to Germany | | [http://braukaiser.com/blog/beers/ '''Commercial Beer Reviews'''] started as a tasting report of almost 80 different beers that I had on a trip to Germany | ||
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| − | | 10- | + | | 10-9-12 [http://braukaiser.com/blog/blog/2012/10/08/yeast-growth-experiments-some-early-results/ Yeast growth experiments - some early results] |
| − | + | 10-03-12 [http://braukaiser.com/blog/blog/2012/10/03/yeast-un-flocculation-for-cell-counting/ Yeas un-flocculation for cell counting] | |
| − | + | 09-16-12 [http://braukaiser.com/blog/blog/2012/09/16/enzymes-in-the-fermenter/ Enzymes in the fermenter] | |
| − | + | 09-09-12 [http://braukaiser.com/blog/blog/2012/09/09/hops-from-a-can/ Hops From A Can] | |
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=What’s New= | =What’s New= | ||
| + | * '''May 2013''' - added [[PWM stir plate design]] | ||
| + | * '''Mar 2013''' - added [[Lactate Taste Threshold experiment]] | ||
| + | * '''Oct 2012''' - added [[Microscope use in brewing]] | ||
* '''Apr 2012''' - added [[Yeast Propagator]] | * '''Apr 2012''' - added [[Yeast Propagator]] | ||
* '''Mar 2012''' - added [[Beer color to mash pH (v2.0)]] | * '''Mar 2012''' - added [[Beer color to mash pH (v2.0)]] | ||
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* '''Feb 2010''' - released [[Beer color, alkalinity and mash pH]] | * '''Feb 2010''' - released [[Beer color, alkalinity and mash pH]] | ||
* '''Jan 2010''' - added [[Museumsbrauerei Schmitt| Museumsbrauerei Schmitt, Singen, Germany]] | * '''Jan 2010''' - added [[Museumsbrauerei Schmitt| Museumsbrauerei Schmitt, Singen, Germany]] | ||
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= Preparation = | = Preparation = | ||
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*** [[A simple Model for pH Buffers]] | *** [[A simple Model for pH Buffers]] | ||
*** [[pH Meter Buying Guide]] | *** [[pH Meter Buying Guide]] | ||
| + | *** [[An Evaluation of the suitability of colorpHast strips for pH measurements in home brewing]] | ||
** '''pH part 2''': [[How pH affects brewing]] | ** '''pH part 2''': [[How pH affects brewing]] | ||
** '''pH part 3''': [[Mash pH control]] | ** '''pH part 3''': [[Mash pH control]] | ||
*** [[Residual Alkalinity illustrated]] | *** [[Residual Alkalinity illustrated]] | ||
** [[Beer color, alkalinity and mash pH]] | ** [[Beer color, alkalinity and mash pH]] | ||
| + | ** [[Beer color to mash pH (v2.0)]] | ||
| + | * [http://braukaiser.com/documents/effect_of_water_and_grist_on_mash_pH.pdf Effect of water and grist on mash pH (paper)] | ||
| + | * [[Lactate Taste Threshold experiment]] | ||
=Ingedients= | =Ingedients= | ||
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** [[Yeast Propagator]] | ** [[Yeast Propagator]] | ||
** [[Yeast Bank contents]] | ** [[Yeast Bank contents]] | ||
| + | ** [[Microscope use in brewing]] | ||
| + | ** [[PWM stir plate design]] | ||
* '''Experiments''' | * '''Experiments''' | ||
** [[Experiment Pitching Rate and Oxygenation|Pitching Rate and Oxygenation]] | ** [[Experiment Pitching Rate and Oxygenation|Pitching Rate and Oxygenation]] | ||
Latest revision as of 22:22, 8 May 2013
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Welcome to Braukaiser.com. This site is dedicated to brewing science and topics that are mostly related to brewing German style beers and it is not intended to be a complete reference for the home brewing process. It is a rather loose collection of various articles. Philosophy I enjoy the scientific and technological aspects brewing, which shows in the articles, and want to promote a better understanding of them as well as introduce the advanced brewer to various brewing techniques. Being an engineer I like to know what is happening and how I can control the final product and fix problems when they arise. Despite what many readers would think, I'm a fairly relaxed brewer. Some of that relaxation comes from knowing the process and knowing where attention is necessary and where not. For questions and suggestions contact kai at braukaiser dot com
There are also two blogs that I'm maintaining
More recent articles on this site use symbols on the right margins to indicate the type of content and allow readers to skip possibly uninteresting or complex part
ContentsWhat’s New
Preparation(Brewing) Science Basics
Ingedients
Wort Production
Boiling and Wort TransferFermentation
Bottling/Kegging/ServingBreweriesGermany
History
LiteratureMisc
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