What is biogas? Biogas is a renewable energy source that is produced through the anaerobic digestion of organic materials such as food waste, agricultural residues, and sewage sludge. The process involves bacteria breaking down the organic matter in the absence of oxygen, producing a mixture of methane and carbon dioxide gases. Biogas can be used … Read more
I. What is Fly Sparge? Fly sparge is a method used in the brewing process to rinse the grains with hot water in order to extract the remaining sugars from the grain bed. This process is typically used in all-grain brewing, where the brewer has mashed the grains to convert the starches into fermentable sugars. … Read more
I. What is Hot Break? Hot break is a crucial stage in the brewing process where proteins in the wort coagulate and form clumps during the boiling phase. This process occurs when the wort reaches temperatures above 160°F (71°C) and typically lasts for about 10-15 minutes. The formation of hot break is essential for achieving … Read more
What are Beta-glucans? Beta-glucans are a type of soluble fiber found in cell walls of bacteria, fungi, yeasts, algae, lichens, plants, and some cereals such as barley and oats. They are polysaccharides made up of glucose molecules linked together in a specific way that gives them unique properties. Beta-glucans are known for their ability to … Read more
What is a starter culture? A starter culture is a mixture of microorganisms, typically bacteria and yeast, that are used to initiate fermentation in various food and beverage production processes. In the context of brewing, a starter culture is essential for kickstarting the fermentation process that converts sugars into alcohol and carbon dioxide. These microorganisms … Read more
I. What is Sparge Water? Sparge water is a term used in the brewing process to refer to the water that is used to rinse the grains after mashing in order to extract as much fermentable sugars as possible. This process is known as sparging and is a crucial step in the brewing process to … Read more
What is Protein Break? Protein break, also known as hot break, is a crucial step in the brewing process where proteins in the wort coagulate and precipitate out. This process helps to improve the clarity and stability of the beer, as well as enhance its flavor profile. Protein break occurs during the boiling stage of … Read more
I. What is a spile in brewing? In brewing, a spile is a small wooden or plastic peg used to control the flow of liquid, typically beer, during the fermentation and conditioning process. Spiles are commonly used in cask ale production to regulate the release of carbon dioxide and maintain the desired level of carbonation … Read more
I. What is Oxidation in Brewing? Oxidation is a chemical reaction that occurs when oxygen comes into contact with beer. This reaction can have detrimental effects on the flavor, aroma, and overall quality of the beer. Oxidation is a common issue in the brewing industry, as oxygen is present in the air and can easily … Read more
What is Original Gravity (OG)? Original Gravity (OG) is a term used in brewing to describe the specific gravity of wort before fermentation begins. It is a measurement of the concentration of sugars in the wort, which will ultimately be converted into alcohol by yeast during fermentation. OG is typically measured using a hydrometer or … Read more
