Category: Additives
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I’ve been fortunate enough to receive consistent feedback about the clarity of my beers. I routinely see “brilliantly clear” on my BJCP scoresheets. Just to paint a picture, I recently kegged a Saison (pictured above) that underwent a 36-hour fermentation and, in under 7 days, it showcased an impressive clarity. Many have inquired about the…
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Butter. Amazing on food, not so much in beer. Get ready for a ride! Here we go: Acetolactate Decarboxylase (ALDC) is an enzyme that plays a crucial role in the brewing process, specifically in the reduction of diacetyl levels in beer. Diacetyl is a flavor compound that can give off-flavors and aromas to beer, resembling butter or butterscotch. In fact,…
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The pH level of the wort, the liquid extracted from the mashing process, can significantly influence the final flavor profile of the beer. Recent research and brewing practices have shown that acidifying wort post-boil can make hop flavors more pronounced and bright. This article delves into the science behind this technique and its implications for…
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Ever been looking forward to cracking the fermenter open, checking your gravity and tasting the progress of the brew only to be thwarted by unexpected flavors or mysterious re-fermentations? We’ve been there, and we’ve got some thrilling insights for you. Let’s unravel the ALDC and its role in keeping our brews pristine and delightful! Diacetyl:…
