chemistry

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 […]

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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 […]