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The technique of leaving beer in the fermentor after fermentation has finished in order for suspended yeast to remove diacetyl "butterscotch flavors" from the brew.
For questions about the equipment and process around capping bottles of homebrew.
DIY stands for: Do It Yourself.
The factor of alpha acids extracted from hops during boiling compared to the theoretical maximum. Typical utilization is 0.2-0.3. All things being equal, a lower gravity wort and longer boil times con…
For questions regarding the use of dry malt extract in homebrewing.
For questions regarding the use of liquid malt extract in homebrewing.
A wheat-like cereal plant which tolerates poor soils and low temperatures. Usually used as a low percentage adjunct when included in a mash.
a species of red algae usually used as a fining agent to clarify the beer or wine.
a measure of the acidity or alkalinity of the mash. Mash pH affects conversion efficiency and, to some extent, fermentability. The mash pH should be in the range 5.1-5.6, with 5.2 consi…