What is a Diacetyl Test Compounds known as vicinal diketones, or VDKs, are aromatic compounds that are byproducts of fermentation. The most well-known VDK is diacetyl, which presents a characteristic butter, buttered popcorn, or butterscotch flavor and aroma. Yeast will usually “clean up” these byproducts by further metabolizing them into other compounds when given enough […]
What is Forced Fermentation? How do you know when fermentation is complete? One way is to measure the specific gravity, SG, several days in a row to see if there is a change. If the gravity reading is steady, fermentation is most likely complete. (Unless, of course, you have a stuck fermentation.) Another way is
I built a lager fermentation calculator following a modified Narziss fermentation profile. See How To: Lager Fermentation for more information on fermenting lagers. Narziss Fermentation Schedule For a bit quicker turnaround of your lager, you can follow one of the lager fermentation schedules from Professor Ludwig Narziss. One such schedule is as follows: With a
Background Pressure fermentation, or fermenting under pressure, is one of the many techniques that have transcended the commercial/homebrew barrier. It is a technique touted for many advantages, such as the reduction of off-flavors, such as esters and fusel alcohols, increasing the speed of fermentation due to higher temperatures, and the ability to reduce the loss
Under Pressure – The Ins and Outs of Pressure Fermentation Read More »
What is Mash? Mashing is the process of soaking malted grain in hot water to extract sugars, starches, and proteins. Here’s an excerpt from a previous article that provides a quick reference to various mash steps. Check out “Do the Two-Step: Let’s Mash It Up” for deeper reading. If you’re new to all grain brewing,
3 Ways to Ferment Lagers Interested in making lagers but don’t know where to start? Have you been told that lagers are too difficult for beginner or intermediate homebrewers? Here are 3 methods (plus a bonus!) to ferment lagers. Method 1: Slow and Steady The “traditional” way of fermenting lager is a slow process. And
Lager beer? Isn’t that the watery stuff? Especially if you are from the United States, you probably associate “lager” beer with the likes of Bud Light, Budweiser, Miller Lite, Coors (Lite), Michelob Ultra, etc. And you may think of those as beer-flavored water. (Don’t get your neighbor started on Busch Light, Keystone Light, or any
Crisp, Cold, and Refreshing: The Art of Lager Beer Read More »
What is malt? Malts are the primary source of sugar that yeast consume to produce alcohol and carbon dioxide (CO2) in beer.
