In this clip from their video course, Dovetail cofounder Hagen Dost explains how they keep sulfur dioxide (SO2) under control, and how they use attenuation to determine when to do a diacetyl rest and when to transfer to lagering tanks.
Sam Tierney, head brewer at The Propagator—Firestone Walker’s innovation brewhouse in Venice, California—separates conventional wisdom from cool science when it comes to brewing great lager. Proper technique is the key.
Stan Hieronymus explains the creeping phenomenon of dry-hopped beers that seem to have minds of their own—and ways to keep them under control.
Homebrew expert Brad Smith, author of the Beersmith homebrewing software and the voice behind the Beersmith podcast, talks about buttery flavor in beer and how to prevent it from happening.
