Brewing Science Archive

Brewing Science, Getting started, Mashing

How do you calculate beer colour?

March 5, 2017 | Dee Kupa | No Comments |

Brewing Science, Mashing

What is Beta Glucan

October 31, 2015 | Dee Kupa | 2 Comments |

Brewing Science, Mashing

Mash pH, is it that Important?

February 14, 2014 | Dee Kupa | No Comments |

Brewing Science

How Long should you boil your wort?

January 8, 2014 | Dee Kupa | No Comments |

Brewing Science, Hops

Latest Research on Dry Hopping

September 26, 2013 | Dee Kupa | No Comments |

Brewing Science, Mashing

Starch Gelatinisation – A Home Brewers Guide

September 23, 2013 | Dee Kupa | 2 Comments |

Brewing Science

Home Brewers Guide to Beer Foam

September 8, 2013 | Dee Kupa | No Comments |

Brewing Science

Wort Aeration or Olive Oil

August 22, 2013 | Dee Kupa | No Comments |

Brewing Science

A Fishy Tale – Isinglass Finings in Brewing

August 20, 2013 | Dee Kupa | 1 Comment |

Brewing Science

The Home Brewers Guide to Beer Haze

August 19, 2013 | Dee Kupa | No Comments |

3 months ago

Have you ever tried homebrewing with tea? If not give this article a read and find out how tea may just help to spice up your homebrew... ... See MoreSee Less

Homebrewing with Tea - homebrewtechniques.com

homebrewtechniques.com

Homebrewing with tea - can it work? Are you a homebrewer who experiments with ingredients? Then it might be time to break out the Earl Grey.

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3 months ago

Always good to be recognised when you deliver a great service in a difficult year.
What other home brew stores are worth recognising? ... See MoreSee Less

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When this happens, it's usually because the owner only shared it with a small group of people, changed who can see it or it's been deleted.

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3 months ago

This is an interesting picture for home brewers. It shows the gelatinisation temperature average for UK barley since 2014. If you read the textbooks you will know that the starch gelatinisation temperature for barley is typically in the range 58ºC - 62ºC. During the 2018 crop there were some barley varieties with starch gel temps of over 66ºC. If the gel temp is high it can influence fermentability. I go into a lot more detail on the importance of starch gelatinisation temperature in a new book on mashing biochemistry. Be sure to keep your eyes open for its release or join the HomeBrew Techniques email list and we will let you know when it is available... ... See MoreSee Less

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3 months ago

Why does beer produce a stable foam and how can we as home brewers influence it? Find out in this complete guide to beer foam... ... See MoreSee Less

Home Brewers Guide to Beer Foam - homebrewtechniques.com

homebrewtechniques.com

Ever wondered why the beer that you brew produces a stable foam. Well find out why in this home brewers guide to beer foam.

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3 months ago

At last summer has arrived (sorry Southern Hemisphere!), lockdown looks to be easing in many countries and it is time to crack open a great home brewed beer.
What will you be drinking with your bbq??? Let us know below... ... See MoreSee Less