Knowledge

Diacetyl Test

How To: Diacetyl Test

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 […]

How To: Diacetyl Test Read More »

Lager Fermentation Profiles

Quick Lager Fermentation Calculator

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

Quick Lager Fermentation Calculator Read More »

Pressure Fermentation

Under Pressure – The Ins and Outs of Pressure Fermentation

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 »

Lager

Crisp, Cold, and Refreshing: The Art of Lager Beer

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 »