mobi |eng | 2009-11-03 | Author:Christina Perozzi & Hallie Beaune

MAUI COCONUT PORTER: Maui Brewing Company, Lahaina, Hawaii. A unique Porter with a nice dose of coconut. Notes of chocolate and vanilla. Not too sweet but definitely not bitter; screams ...

epub, mobi |eng | 2013-10-08 | Author:Frank, Randy [Frank, Randy]

SUMMARY Clean brewing equipment makes clean beer, and clean beer always tastes better. Home brewing requires diligent sanitizing, which is not just cleaning. Purportedly, the number one cause for poor ...

epub, mobi |eng | 2010-03-12 | Author:Sparrow, Jeff [Sparrow, Jeff]

French enologist Emile Peynaud noted the presence of Brettanomyces on the walls and dirt floors of French wine cellars, and that “the winemaker should imagine the whole surface of the ...

epub |eng | 2009-03-24 | Author:Bamforth, Charles

GERMINATION The aim of germination is to develop the enzymes capable of hydrolyzing the cell walls, the protein, and the starch and to ensure that these act to soften the ...

mobi |eng | 2009-03-06 | Author:Charles Bamforth

FIGURE 5.5 A modern germination vessel (courtesy of Stan Sole) Germination in a pneumatic plant is generally at 16°C–20°C (61°F–68°F). In this process, some 4% of the dry weight of ...

epub |eng | 2010-01-01 | Author:Mark Szamatulski & Tess Szamatulski [Szamatulski, Mark & Szamatulski, Tess]

Doggy Style Classic Pale Ale FLYING DOG BREWERY, FREDERICK, MARYLAND, U.S.A. Flying Dog was voted Best in Show midsize brewing company at the 2009 Great American Beer Festival. Flying Dog ...

epub, mobi |eng | 2006-05-17 | Author:John J. Palmer [Palmer, John J.]

Background: In 1953, German brewing scientist Paulas Kohlbach determined that 3.5 equivalents (Eq) of calcium reacts with malt phytin to release 1 equivalent of hydrogen ions, which can “neutralize” 1 ...

mobi, epub, pdf |eng | 2013-05-13 | Author:Emma Christensen

11 • Once the hop boil has finished, cool down the wort as quickly as you can. Ideally, you want it to reach at least 85°F within 30 minutes. This ...

epub, mobi |eng | 2006-03-24 | Author:Sam Calagione

IMPERIAL PILSNER A good pilsner is quite pale in color, with a pronounced malt character. Its hop profile, however, is further forward than the malt in both taste and aroma. ...

epub |eng | 1995-03-24 | Author:Dave Miller

Flocculation and Secondary Fermentation Flocculation is the joining together of yeast cells into large clumps. Yeasts vary greatly in their tendency to flocculate. Many yeast strains do not flocculate at ...

mobi |eng | 1995-01-10 | Author:Dave Miller

Flocculation and Secondary Fermentation Flocculation is the joining together of yeast cells into large clumps. Yeasts vary greatly in their tendency to flocculate. Many yeast strains do not flocculate at ...

epub, mobi |eng | 2005-01-01 | Author:Stan Hieronymus [Hieronymus, Stan]

Allagash Brewing Nobody offered Rob Tod a manual when he started to brew Belgian-inspired beers. He was left to figure out much of it on his own. “There are things ...

epub, mobi |eng | 2012-03-24 | Author:Matthew Schaefer

Vienna Malt Like Munich malt, it is toasted or kilned at a higher temperature although not to the same degree. It has a lovibond rating up to 4 and is ...

mobi, epub, pdf |eng | 1998-02-17 | Author:Stephen Cresswell

2 tablespoons plus 1 teaspoon fresh lemon juice teaspoon granulated ale yeast (also ¼ cup lukewarm water) 1. If your fruit juice is chilled, allow to come to room temperature ...