Oxygen Part 1…grain, crack, mash.
Oxygen its what we breath, our most basic sustenance, yeast feels the same way. The best brewers oxygenate their cooled worts as a matter of course However it can be […]
Mill gap size
Much is written about mill gap, some from highly reliable sources and others, well its the internet ! From a small scale brewing point the most importants factors are minimal […]
Hop Storage, age and degradation
Hops are only harvested once a year per hemisphere. This requires that hops are packed and stored in conditions that optimise that just pelleted quality. The Northern harvest happens about […]
Bio Transformation
There have been some great discussions and education in Canberra Brewers on Bio Transformation Here is a nice simple one pager: LAL-bestpractices-Biotransformation-print+bleed (1)
Calcium…O Calcium
It is often said that Calcium is good for your bones and good for your beer. Canberra’s water @ 13 is fine Ca wise for Pils but a bit low […]
Brut IPA..you too
Brut IPA seems to be the current Wunderkid and I thinks makes a nice balance with the slightly older kid on the block NEIPA. I have only tasted one commercial […]
Beer line–how long?
This should be simple question and there are some simple equations out there using keg pressure and line resistance that may get you close. A really good article that takes […]
High Gravity and ABV
Alcohol does strange things. One of those means that the ABV calculated by good old simple OG-FG * x is pretty good up to about 6% ABV when the results […]
How to measure pH (AJ deLange)
I would like to thank AJ deLange for permission to re-post his pages. pH Meter Calibration Procedure I frequently get asked about how to use and calibrate a pH meter. […]
pH a different perspective (AJ deLange)
I would like to thank AJ deLange for permission to re-post his pages. A Different Perspective on pH Advances in technology have resulted in pH meters with performance high enough […]