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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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Hello, fellow brewers and curious minds! I’m thrilled to introduce you to the Iconoclast Brewing blog, a culmination of my 12-year journey in the world of brewing. Over the past decade and a bit, I’ve dedicated thousands of hours to research, brewed hundreds of batches, and immersed myself in the rich tapestry of brewing history…
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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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Brewing is as much an art as it is a science. As craft brewers and homebrewing enthusiasts delve deeper into the intricacies of the brewing process, the importance of various stages and techniques becomes a topic of debate. Among these, the use of acid and protein rests has garnered significant attention. But how necessary are…
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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:…
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Are you measuring the pH in your beer? If not, you’ll probably start after reading this! pH in brewing is critical to at least five aspects of making good beer: Enzymatic activity: When mashing, the main goal is to create the conditions needed for different enzymes to convert starches into maltose, other sugars, flavor compounds,…
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(International Pale Lager Recipe!) Kicking it off with the first stop of our BJCP Journey: Category 2A: International Pale Lager. Why should the regular BMC drinkers have all the fun with crushable golden beers? The International Pale Lager is that versatile charmer, a bridge between worlds. It’s crafted to intrigue your macro-beer buddies, yet it…
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Destroyer of Traditions AND Embracer of BJCP Guidelines!? While I’m pretty confident in my brewing techniques and scientific know-how, I’ve recognized a gap: a thorough grasp of style guidelines. So, what did I decide? Embarking on the journey to becoming Cicerone and BJCP Certified has lit a fire in me! Challenge Accepted: I’m taking a…
