chemistry

Why You Should Use Neutral Water for Extract Brewing – Beer Brewing Quick Tip

by Brad Smith on April 29, 2016 · 0 comments

While water chemistry and adjustments are very important for all grain brewers when mashing grains, extract beer brewers may get their best results using neutral (distilled, deionized) water instead since the liquid malt was already made with the proper water additives before it was concentrated. BeerSmith Quick Brewing and Software tips are some short 1-3 […]

Hop Chemistry and Beer with James Altwies – BeerSmith Podcast 38

by Brad Smith on May 13, 2012 · 4 comments

This week my guest is James Altwies, the President of Gorst Valley Hops. James is an expert in hop chemistry and this week we’re going to discuss what alpha acids, beta acids and hop aroma oils are and how they can help you make better beer. Download the MP3 File – Right Click and “Save […]