We’ve all heard manufacturers of stoves, furnaces, and air conditioners talk about BTUs, but what exactly does that mean? And what on earth does it have to do with beer? I’m glad you asked.
In this the final part of the series, we discuss a couple of additional ways to clarify your homebrew: cold crashing and fermentation enzymes.
Use these tips when moving your wort or beer from Point A to Point B to ensure that Point B isn’t the emergency room.
What about the suspended yeast cells that remain in your beer after fermentation? That’s where post-fermentation finings, or cask finings, enter the picture.
Dave Carpenter provides an update on his spontaneous fermentation experiment.
Use kettle finings to pull proteins from your wort and help produce clearer beer.
Small-batch brewing offers some distinct advantages over full-scale brewing.
Whether you’re weighing out specialty grains, calculating pre-boil volume, or timing the mash, measurement is at the heart of brewing.
