Attenuation in Brewing

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: Techniques and Benefits Explained

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

Introduction to Protein Rest in Beer Making

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