The Science Of TDS And Water Hardness In Brewing
The Total Dissolved Solids (TDS) and Water Hardness is important to understand when brewing. TDS and water hardness can have a major impact on the brewing process, the outcome of […]
Category: Brewing Science
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Is Kombucha Naturally Carbonated?
Yes, kombucha is naturally carbonated. The unique fermentation process that takes place during the brewing of kombucha results in the formation of carbon dioxide (CO2), which can give a fizzy, […]
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How To Make Sake (Traditional Japanese Rice Wine) At Home!
Rice wine, also known as rice wine or sake in Japan, is a traditional alcoholic beverage made by fermenting rice. It has a long history in Asia, especially in countries […]
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Can You Ferment High Fructose Corn Syrup?
As a brewer and microbiologist with years of experience under my belt, I have often been asked the question about substrates for fermentation (yeast food, that is!). And This one […]
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Can You Ferment Kombucha In Mason Jars?
Kombucha has been around for centuries, and it is currently enjoying a surge in popularity. The fizzy, fermented tea is touted for its probiotic benefits and unique flavor. As a […]
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Secondary fermentation in brewing – What, Why and How!
Secondary fermentation is a crucial step in the brewing process that often gets overlooked. It refers to the period of fermentation after the initial primary fermentation but before the beer […]
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Krausen In Beer Brewing – All You Need To Know!
Ah, Krausen, one of the most fascinating and dynamic stages in the brewing process! As an experienced brewer, I’ve had the pleasure of witnessing the beauty and complexity of Krausen […]
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Refractometer Vs Hydrometer For Brewing?
When it comes to brewing, one of the most important aspects is accurately measuring the sugar content of your wort and finished beer. This is crucial for determining the alcohol […]