Revision as of 23:46, 2 April 2008

Welcome to Brau-Kaiser.com. This site is dedicated to subjects 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 rather a loose collection of various articles.

Philosophy

I do enjoy the scientific aspects of brewing, which shows in the articles, and want to promote a better understanding of the science behind brewing 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@braukaiser.com

Preparation

• Keeping Log

Wort Production

• Evaluating the Crush of the Grain
• Malt Conditioning
• Understanding Mash pH
• The Theory of Mashing
  • Experiment: Mash Time Dependency of Wort Fermentability
• Infusion Mashing
• Decoction Mashing
• Batch Sparging Analysis
• Starch Test

Boiling and Wort Transfer

Fermentation

• Understanding Attenuation
• Fermenting Lagers
• Yeast Culturing
  • Making Plates Slants
  • Inoculating Plates and Slants (not yet available)
  • Growing Yeast from a Plate
  • freezing yeast (not yet available)

Breweries

Germany

• Museums- und Traditionsbrauerei Wippra (museum and traditonal brewery Wippra), Germany

Literature

Misc

• Links
• Recipes

Projects

This is what I'm working on and it is not fully ready for public consumption

• Decoction Mashing Video - Transcript
• Kraeusening
• Accurately Calculating Sugar Additions for Carbonation