Dry hopping in kegs is a unique method of dry hopping that some brewers have begun to explore, which offers a different approach to capturing the desired hop character. Dry hopping is a popular technique used by homebrewers and professional brewers alike to enhance their beers’ hop aroma and flavor. It involves adding hops directly … Read more
Brewing a clear beer is a goal for many brewers, both professionals and home brewers, as it is also not only appealing visually but also tends to represent a well-crafted brew. A clear beer gives the impression that the brewer has put in the effort to minimize the presence of haze-causing proteins and other particles, … Read more
Attenuation in brewing refers to the reduction of sugars during the fermentation process, resulting in a change in specific gravity as yeast consumes the sugars and produces alcohol and carbon dioxide. This important parameter measures the effectiveness of fermentation and is typically expressed as a percentage. Higher attenuation levels result in drier, less sweet beer … Read more
Whirlpooling beer is a technique primarily utilized by commercial breweries but has also gained popularity among home brewers. The purpose of this process is to separate hop particles and trub, which is the gunk that forms in the wort during boiling, from the wort before it is transferred to the fermenter for fermentation. This separation … Read more
Protein rest is a critical stage in the beer-making process that affects various aspects of the final product, including head retention, clarity, and mouthfeel. In this guide, we delve into eight essential aspects of protein rest, from its definition and temperature range to its impact on beer body and considerations for modern malts. Explore the … Read more