What is Chill Haze? Chill haze is a common phenomenon in beer that occurs when the beer becomes cloudy or hazy after being chilled. This haze is caused by the precipitation of proteins and polyphenols in the beer, which form visible particles when the beer is cooled to a certain temperature. Chill haze is a … Read more
What is Lovibond? Lovibond is a unit of measurement used in the brewing industry to determine the color of malted barley, wort, and beer. It is named after Joseph Williams Lovibond, who invented the Lovibond color scale in the late 19th century. The Lovibond color scale is a standardized method of measuring the color intensity … Read more
I. What is Yeast Autolysis? Yeast autolysis is a natural process that occurs when yeast cells break down and release their contents into the surrounding liquid. This process typically happens after the yeast has completed its primary fermentation duties and begins to die off. During autolysis, enzymes within the yeast cells break down proteins, releasing … Read more
I. What is Cold Conditioning? Cold conditioning, also known as lagering, is a process used in brewing to improve the flavor, clarity, and stability of beer. It involves storing the beer at cold temperatures for an extended period of time after fermentation is complete. This allows the beer to mature and develop its full potential … Read more
I. What is Yeast Cake? Yeast cake, also known as trub, is a thick layer of yeast and other sediment that settles at the bottom of a fermentation vessel after the fermentation process is complete. This layer is formed as a result of the yeast consuming sugars in the wort and producing alcohol and carbon … Read more
What is Pasteurization? Pasteurization is a process that involves heating a liquid to a specific temperature for a set period of time in order to kill harmful bacteria and pathogens. This process was named after the French scientist Louis Pasteur, who developed the technique in the 19th century as a way to prevent spoilage and … Read more
I. What is Yeast Pitching? Yeast pitching is a crucial step in the brewing process where yeast is added to the wort to initiate fermentation. Yeast pitching involves introducing yeast cells into the wort, where they will consume sugars and produce alcohol and carbon dioxide. This process is essential for converting the sugars in the … Read more
I. What is Chit Malt? Chit malt is a type of malt that is produced from barley grains that have been allowed to germinate slightly before being dried. This process results in a malt that has a higher enzyme content compared to other types of malt, making it a popular choice for brewers looking to … Read more
What is Wort? Wort is a term used in brewing to refer to the liquid extracted from mashing malted barley during the beer-making process. It is the precursor to beer and contains the sugars that will be fermented by yeast to produce alcohol. Wort is typically sweet and malty in flavor, with a variety of … Read more
I. What is Dextrin? Dextrin is a carbohydrate derived from starch, typically found in grains such as barley, wheat, and corn. It is a complex sugar molecule that is created through the partial hydrolysis of starch, which breaks down the long chains of glucose molecules into shorter chains. Dextrin is often used in the brewing … Read more
