Fermentation typically occurs in an anaerobic environment, meaning without air. This makes the formation of ethanol much more efficient. However, some forms of brewing, such as those that occur in […]
Have you ever wondered what diacetyl rest is in beer brewing and why it is so important? Diacetyl, a compound that can affect the flavor of beer, needs to be […]
Malolactic fermentation is a fascinating process that can greatly impact the flavor, aroma, and overall quality of the final product. In this comprehensive guide, we will delve into all aspects […]
Stopping the fermentation process of cider is a crucial step for any cider maker who wishes to tailor the flavor and sweetness of their beverage. During the fermentation process, yeast […]
Malolactic fermentation (MLF) is a process in traditional wine- and cidermaking that converts malic acid, a naturally occurring acid in grapes and apples, into lactic acid – a more mellow […]
Stuck fermentation is a common issue that many homebrewers face. It occurs when the yeast stops fermenting before all the sugars have been converted into alcohol. This can result in […]
Can homemade cider be toxic? It’s a question that crosses the mind of many cider enthusiasts who first venture into the exciting world of home brewing. The simple answer is: […]
Introduction Cold crashing is the process of rapidly lowering the temperature of your brewed beer or cider before bottling or kegging. This process helps clarify the beer, remove unwanted flavors, […]
Introduction to Conical Fermenters If you are a passionate home brewer, you might have come across the term “conical fermenters.” But what exactly are they, and why are they gaining […]
As a professional brewer and microbiologist, I’ve spent countless hours studying, researching, and of course, enjoying drinks of all kinds. Over the years, I’ve heard the question, “How long should […]
