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PODCASTS | BRÜLOSOPHY Brülosophy is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees byBRÜ IT YOURSELF
H-brü-O Hop Water. 5 Gallons/19 liters RO Water. 3.35 g Gypsum. 1.85 g Calcium Chloride. 2.5 mL Lactic Acid (88%) 40 g Amarillo Hops. 40 g Citra Hops. 40 g Mosaic Hops. To call it a “brew day” would be sort of laughable considering how easy it was, but seeing as I made this hop water while mashing a different beer, I’m comfortable withNEIPA | BRÜLOSOPHY
And then, during club night, a reader of Brülosophy was kind enough to share many popular commercial examples of NEIPA, none of which had what I typically expect from a beer with yeast in suspension. My focus then shifted to the other novel aspects of the style, such as the heavy use of flaked oats. MAKE AMERICA AMBER AGAIN Make America Amber Again. There once was a time when every bar, pub, and taproom had at least one decent Amber Ale on tap. Nowadays, sadly, this doesn’t seem to be the case, which is why contributor Ray Found worked tirelessly to come up with a recipe to satiate all of our desires and, of course, make America amber again!THE HOP CHRONICLES
Developed by Washington State University, Cashmere is a cross between Cascade and Northern Brewer that was released for public use in 2013. Possessing more alpha acid than Cascade and solid oil content, Cashmere is often referred to as a dual purpose hop for its ability to contribute both bitterness as well as a unique blend of characteristics including coconut, lime peel, pineapple, and melon. MASH METHODS: NO SPARGE VS. BIAB IN A MUNICH HELLES Mashing is the necessary process in all-grain brewing where the starches in malted grains are enzymatically converted into fermentable sugar. While the traditional fly/continuous sparge approach involved splitting the brewing liquor into two volumes, many brewers these days opt for a simpler full volume mash method, which has the benefit of reducing not only the amount of gear need to brew LAGER FERMENTATION: TRADITIONAL VS. QUICK LAGER METHODSEE MORE ONBRULOSOPHY.COM
WHAT’S BREWING AT BRÜLOSOPHY? As a data nerd and people person, I was curious to what the modern homebrewer looks like and released a survey back in 2015 with the goal of satiating personal curiosity. When we shared the results, the response was much bigger than expected, so FERMENTATION METHODS 2. After 3-7 days (OG dependent) of active fermentation, or once attenuation is over 50%, remove probe from side of fermentor so it measures ambient then bump regulator to 70°F/21˚C*. 3. After 3-5 more days, once FG is stable and the sample is free of off-flavors, cold crash the beer to 30-32°F/0˚C. 4. 12-24 hours later, when thebeer is
PODCASTS | BRÜLOSOPHY Brülosophy is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees byBRÜ IT YOURSELF
H-brü-O Hop Water. 5 Gallons/19 liters RO Water. 3.35 g Gypsum. 1.85 g Calcium Chloride. 2.5 mL Lactic Acid (88%) 40 g Amarillo Hops. 40 g Citra Hops. 40 g Mosaic Hops. To call it a “brew day” would be sort of laughable considering how easy it was, but seeing as I made this hop water while mashing a different beer, I’m comfortable withNEIPA | BRÜLOSOPHY
And then, during club night, a reader of Brülosophy was kind enough to share many popular commercial examples of NEIPA, none of which had what I typically expect from a beer with yeast in suspension. My focus then shifted to the other novel aspects of the style, such as the heavy use of flaked oats. BIOTRANSFORMATION: IMPACT OF DRY HOPPING NEIPA AT HIGH Each batch was pitched with a single pouch of Imperial Yeast A24 Dry Hop.. The beers were left to ferment at my desired fermentation temperature of 68°F/20°C. The second batch I brewed was at high kräusen 2 days post-pitch, at which point the first batch I brewed had been fermenting for 4 days as was showing signs of reducedactivity.
MASH METHODS: NO SPARGE VS. BIAB IN A MUNICH HELLES Mashing is the necessary process in all-grain brewing where the starches in malted grains are enzymatically converted into fermentable sugar. While the traditional fly/continuous sparge approach involved splitting the brewing liquor into two volumes, many brewers these days opt for a simpler full volume mash method, which has the benefit of reducing not only the amount of gear need to brew MAKE AMERICA AMBER AGAIN Make America Amber Again. There once was a time when every bar, pub, and taproom had at least one decent Amber Ale on tap. Nowadays, sadly, this doesn’t seem to be the case, which is why contributor Ray Found worked tirelessly to come up with a recipe to satiate all of our desires and, of course, make America amber again!THE HOP CHRONICLES
Developed by Washington State University, Cashmere is a cross between Cascade and Northern Brewer that was released for public use in 2013. Possessing more alpha acid than Cascade and solid oil content, Cashmere is often referred to as a dual purpose hop for its ability to contribute both bitterness as well as a unique blend of characteristics including coconut, lime peel, pineapple, and melon. LAGER FERMENTATION: TRADITIONAL VS. QUICK LAGER METHODSEE MORE ONBRULOSOPHY.COM
WHAT’S BREWING AT BRÜLOSOPHY? As a data nerd and people person, I was curious to what the modern homebrewer looks like and released a survey back in 2015 with the goal of satiating personal curiosity. When we shared the results, the response was much bigger than expected, so PODCASTS | BRÜLOSOPHY Brülosophy is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees byTHE HOP CHRONICLES
As one of the varieties that was integral to the insane rise in popularity of IPA, Amarillo holds a place in the heart of many for its ability to impart beer with a beautiful combo of citrusy orange and grapefruit with hints of floral and spice characteristics. Compared toother popular hop
GRAIN COMPARISON: BISCUIT MALT VS. VICTORY MALT IN AN Typically used at relatively low rates, specialty malts can have a perceptible impact on beer color, aroma, flavor, and mouthfeel. When the goal is to produce a beer with noticeable levels of toasty character, two of the more popular specialty malt options brewers rely on are Biscuit Malt and Victory Malt, with many believing them to be similar enough to be used interchangeably. YEAST COMPARISON: LALBREW NEW ENGLAND VS. SAFALE S-04 The day before brewing, I weighed out and milled the grain for a 12 gallon/45 liter. I then collected the full volume of water and adjusted it to my desired water profile before dropping in my electric element, which I plugged into a timer set to turn on a few hours before I planned to start brewing the next day.. The following morning, after using my burner to finish heating the water, I HARD SELTZER: SUCROSE VS DEXTROSE As it pertains to beer, many hold that sucrose imparts a cider-like flavor and hence prefer using the purportedly more neutral dextrose, though others claim they’re basically the same and use them interchangeably. Considering sugar makes up 100% of the fermentables in hard seltzer, it stands that any differences in character impartedby
PHIL RUSHER
Phil was born and raised on the coast of New Jersey before making his way to central New York, where he currently resides with his family. Having studied cell biology and neuroscience in college, Phil enjoys the more experimental side of brewing and beer, making him a natural fit for Brülosophy. DAUNTLESS BELGIAN WIT (PATREON 37) Brülosophy is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees byMALCOLM FRAZER
A brewer of nearly 2 decades, Malcolm currently resides with his patient wife, 2 lovely daughters, and adorable son in Atlanta, GA. He loathes the status quo and relishes dispelling dogma, both of which drive his love for experimentation with both food and adult beverages.HOMEBREWING
homebrewing Carbonation Methods: Force Carbonation vs. Bottle Conditioning | exBEERiment Results! Author: Jake HuolihanBRÜLOSOPHY
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FERMENTATION VESSEL: HDPE BUCKET VS. PET CARBOY IN A PALE ALE | EXBEERIMENT RESULTS! _AUTHOR: ANDY CARTER_ ------------------------- Every homebrewer has to start somewhere, and for most it usually involves picking up a beginner’s kit that comes with a small kettle, spoon, hydrometer, some hop bags, and of course, a food-grade plastic fermentation bucket. Cheap, effective, and easy to clean, plastic buckets are made of high-density polyethylene (HDPE) and remain the fermenter of choice for some, particularly those who prefer the simpler side of brewing. However, despite their general convenience, many brewers end up relying on other types of fermenters due to certain issues with plastic buckets, namely oxygen permeability and how easily they scratch. While glass carboys were once the most common alternative, less expensive plastic carboys have grown in popularity over the years. Made of polyethylene terephthalate (PET), these newer vessels are lighter in weight than glass while offering reduced oxygen permeability than plastic buckets. Moreover, PET is a bit harder than HDPE and thus more resistant to scratches that can harbor beerspoilage microbes.
Plastic buckets are certainly the cheapest fermentation vessel option, though PET carboys have become the mainstay in my fermenter corral due primarily to concerns of post-fermentation oxygen exposure—that large diameter opening is a nice place for air to come in when taking hydrometer samples and racking to kegs. With one past xBmt suggesting tasters could tell apart an IPA fermented in a plastic bucket from one fermented in a PET carboy,
I was curious to test it out again for myself.(more…)
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on November 23, 2020by Andy Carter . 6
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THE HOP CHRONICLES | EAST KENT GOLDING (2018) _AUTHOR: PAUL AMICO_ ------------------------- Viewed by many as being the quintessential English hop variety, East Kent Golding (EKG) first hit the scene in 1790 and continues to be used by brewers of British Ale the world over. While versions of this classic variety are grown in other regions, it’s widely accepted that the most sought after unique floral, herbal, and spice characteristics come only from those originating from Kent, England.Alpha: 4 – 8%
Beta: 2 – 3%
Cohumulone: 23 – 25% of alpha acids Total Oil: 0.6 – 1 mL/100gMyrcene: 20 – 26%
Humulene: 38 – 48% Caryophyllene: 12 – 16% Farnesene: 0.3 – 0.6% Linalool: 0.6 – 1.1% ß-Pinene: 0.3 – 0.5% Geraniol: 0.1 – 0.3% Parentage: unknown; selected from a garden of Canterbury Whitebine hops in the late 1700s I’ve been brewing and drinking beer long enough to have a decent amount of experience with EKG, though it’s not a hop I’ve ever focused much on due to my preference for modern hoppy styles. With a bag of this age-old variety sitting in my freezer, I was excited to see how a beer made solely with it would turn out!(more…)
Posted in The Hop Chroniclesand tagged beer
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on November 19, 2020 by Paul Amico . 9 Comments COLD CRASHING SPEED: IMMEDIATE VS. GRADUAL IN A GERMAN PILS | EXBEERIMENT RESULTS! _AUTHOR: JAKE HUOLIHAN_ ------------------------- Chilling fermented beer prior to packaging is a step many brewers employ as a means of forcing unwanted particulate matter out of solution, which in addition to reducing the risk of clogs, is widely believed to improve clarity. As simple as this method seems, there are a few things concerned brewers consider when cold crashing, one of which involves the yeast placed on stress during the chilling process. As the microorganism responsible for converting wort into beer, it’s prudent to ensure the fermentation environment is as hospitable to yeast as possible in order to avoid undesirable off-flavors. It’s well established that rapid temperature changes can cause yeast to experience a heat shock response that can lead to the release of undesirable flavor compounds. For this reason, many brewers espouse a slow and steady approach to cold crashing where the temperature of the beer is gradually reduced over time. Yeast being a living organism that’s known to produce various perceptible compounds like esters and phenols, it always made sense to me that the stress of rapid cooling could be problematic. Even after the results from a past xBmt showed tasters couldn’t tell apart a Helles cold crashed quickly from one chilled gradually, I couldn’t help but wonder if this was something that mattered and would often worry when reducing the temperature quicker than usual. Unable to collect data due to COVID-19, I decided to test this variable out again on a cool fermented German Pils.(more…)
Posted in exBEERimentsand tagged beer
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on November 16, 2020 by Jake Huolihan . 10Comments
BRÜ IT YOURSELF | INCONCEIVABLE ROSEMARY IPA _AUTHOR: STEVE THANOS_ ------------------------- When thinking about how to utilize the rosemary we planted in our backyard earlier this year, my mind naturally drifts to food– Thanksgiving turkey and stuffing, a plethora of potato dishes to accompany grilled burgers and chicken, or perhaps a tasty casserole to warm the soul during the cold Chicago winters. Indeed, this aromatic evergreen herb proves to be quite versatile in the kitchen, imparting foods with sweet piney, herbal, and tea-like characteristics. The evolution of IPA has been quite remarkable. Whether you prefer it bright and bitter or hazy and pillowy on the palate, there’s a version for everyone these days, and it’s become a style that offers plenty of room for experimentation. After reading Dick Cantwell’s book, _Brewing Eclectic IPA ,_ in which he talks about using various non-traditional brewing ingredients to amplify certain flavors in IPA, I was inspired to use the rosemary in my backyard for more than just cooking. It occurred to me many of the descriptors for this pungent herb are also associated with hops and could potentially compliment certain varieties when used in an IPA. While it has been done,
commercial examples of beers made with rosemary are very rare, which makes quality research prior to developing a recipe difficult. Having played around with rosemary once before, I relied on that experience when developing my Inconceivable Rosemary IPA recipe. It’s this type of risk taking I find so appealing about being a homebrewer!(more…)
Posted in Brü It Yourselfand tagged beer
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on November 12, 2020 by Steve Thanos . 13Comments
YEAST PITCH RATE: YEAST STARTER VS. YEAST CAKE FROM A HIGH OG BEER | EXBEERIMENT RESULTS! _AUTHOR: PHIL RUSHER_ ------------------------- One of the four principle ingredients in beer, yeast are single cell eukaryotic organisms whose main task is biochemically transmogrifying wort into beer. Simply put—brewers make wort, yeast makes beer. Given its importance, brewers go to great lengths to ensure the best conditions for yeast so they can do their job and get out of the way. A common method brewers use to facilitate the acclimation of yeast to their environments involves increasing the number of healthy cells through propagation in a starter prior to pitching. For the most part, making a yeast starter involves pitching yeast into a relatively small volume of un-hopped, low gravity wort, factors that are said to keep stressors negligible while allowing the yeast to healthily replicate. As effective as this method is, it does add extra steps to the brewing process, which has led some to rely on the arguably simpler approach of reusing yeast that previously fermented another batch, oftentimes by racking fresh wort onto an entire yeast cake. One potential issue discussed about this method is that it can easily result in overpitching, hence it’s often recommended the initial beer be lower in alcohol and have reduced bitterness to reduceyeast stress.
Despite the results of a previous xBmt showing participants could distinguish a pale lager fermented on a German Leichtbier yeast cake from one pitched with a starter, I was curious how a more characterful beer would turn out when racked onto a yeast cake that previously fermented a batch of dark, hoppy, higher alcohol beer and put it tothe test!
(more…)
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on November 9, 2020
by Phil Rusher . 7 Comments THE HOP CHRONICLES | MOSAIC LUPOMAX (2019) _AUTHOR: PAUL AMICO_ ------------------------- Earning its moniker from the menagerie of aromas and flavors it imparts to beer, Mosaic quickly won the favor of brewers the world over after its release in 2012. Known to contribute a pungent blend of floral, tropical, fruity, and earthy characteristics, Mosaic is typically reserved for hop-forward IPA where it’s commonly used in rather large quantities late in the kettle and especially in the dryhop.
Recently, the innovative team at Haas, North America’s leading hop supplier, released an advanced hop product called LUPOMAX, which they describe as being “a highly consistent, concentrated lupulin pellet designed to deliver optimized hop flavor.” Containing less vegetative matter and more desirable lupulin, LUPOMAX allows brewers to produce beers with bold hop character while reducing beer loss.Alpha: 17.5%
Beta: 3 – 4.5%
Cohumulone: 21 – 25% of alpha acids Total Oil: 0.8 – 3 mL/100gMyrcene: 30 – 40%
Humulene: 10 – 15% Caryophyllene: 3 – 8%Farnesene: <1%
Linalool: 0.4 – 0.8% Geraniol: 0.5 – 0.9% ß-Pinene: 0.6 – 1% Parentage: daughter of Simcoe and Nugget derived male Like many, I fell in love with Mosaic as soon as I tried a beer made with it, and I’ve since used this incredible variety in numerous batches of Pale Ale and IPA. When I first heard of LUPOMAX, my interest was piqued, and my excitement boiled over when I received a bag to test out just before COVID-19 led to a lockdown in my city. With restrictions loosening a bit, I was finally able to brew up another batch and serve it to tasters for evaluation! (more…) Posted in The Hop Chroniclesand tagged beer
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on November 5, 2020
by Paul Amico . 3 Comments ROASTED GRAINS: FULL MASH VS. STEEPED IN A ROBUST PORTER | EXBEERIMENTRESULTS!
_AUTHOR: MATT DEL FIACCO_ ------------------------- Typically, when brewers utilize grains in their beer they collectively are added to the mash for roughly 60 minutes. This impacts the pH of the mash, the conversion of starches, the extraction of sugar, and other factors. Frequently the use of roasted malts is associated with potential increases in bitter or astringent characteristics in the final beer, and one method that brewers have turned to to reduce these distinctive flavors is steeping the roasted grains prior to boiling. Some brewers argue that by steeping the roasted grains in the wort prior to the boil, rather than mashing them, there will be less extraction of the tannic and astringent compounds, but there will still be adequate color and flavor extraction. As someone who frequently brews dark beers, I don’t typically find the “harsh” character to be unpleasant, and found myself wondering if my palate yardstick has been thrown off by years of imperial stouts. Craving a porter on hand, I thought this was the perfect opportunity to re-try this variable and put my theory to the test.(more…)
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on November 2, 2020
by Matt Del Fiacco .14 Comments
FIRST WORT HOP VS. 75 MINUTE KETTLE ADDITION | THE BRÜ CLUB XBMTSERIES
_THIS XBMT WAS COMPLETED BY A MEMBER OF THE BRÜ CLUB __IN COLLABORATION WITH BRÜLOSOPHY __AS A PART OF THE BRÜ CLUB XBMT SERIES._ _WHILE MEMBERS WHO CHOOSE TO PARTICIPATE IN THIS SERIES GENERALLY TAKE INSPIRATION FROM BRÜLOSOPHY, THE BULK OF DESIGN, WRITING, AND EDITING IS HANDLED BY MEMBERS UNLESS OTHERWISE SPECIFIED. __ARTICLES FEATURED ON BRULOSOPHY.COM ARE SELECTED BY THE BRÜ CLUB LEADERSHIP PRIOR TO BEING SUBMITTED FOR PUBLICATION._ _VISIT THE BRÜ CLUB FACEBOOK GROUP FOR MORE INFORMATION ON THIS SERIES._ ------------------------- _AUTHOR: MIKE OLIVIER_ First wort hopping (FWH) is a method where the initial hop addition is made immediately after lautering while the wort is heating to a boil. While some claim this technique has no noticeable impact on beer, others believe it leads to a smoother bitterness while also contributing aroma and flavor characteristics. Although the mechanism by which FWH is said to influence beer is debatable, it is believed to involve hop glycosides, which are compounds made up of a flavor active molecule bound to a sugar molecule. As long as these compounds remain intact, they aren’t volatile, meaning they can survive the boiling and fermentation processes, and thus presumably be present in the finished beer. Bitterness in beer is commonly viewed as a function of both temperature and time, with longer durations in hot or boiling wort leading to higher IBU (international bittering units). One rule of thumb when it comes to FWH is that, when hop amount is controlled, the IBU when a 60 minute boil is employed will be equivalent to that of a beer where the initial hop addition is added when the boil is reached and left for 65 minutes. Having read the past Brülosophy xBmts on FWH, both of which returned non-significant results, I decided to testit out for myself.
(more…)
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, mash and boil
, xbmt
on October 29, 2020
by Marshall Schott . 13Comments
THE GELATIN EFFECT: IMPACT OF FINING A BEER FERMENTED WITH KVEIK (VOSS) | EXBEERIMENT RESULTS! _AUTHOR: JAKE HUOLIHAN_ ------------------------- Despite recent stylistic trends, beer clarity has been a goal for much of modern brewing history and, for the most part, continues to be associated with good brewing practices and a quality finished product. Unfortunately, achieving bright beer can require a decent amount of time, which is why some brewers rely on external assistance from things like mechanical filters and chemicals that encourage the precipitation of haze-causing particles. One chemical that can be used to improve beer clarity is gelatin, a form of collagen that, when incorporated into beer, possesses a positive charge that attracts negatively charged protein particles and drops them out of solution, thus reducing haze. While less popular in commercial breweries these days due to it being non-vegetarian, many have experienced the rapid clarifying powers of gelatin, though despite evidence to the contrary, some are wholly convinced its use negatively impacts beer quality. I don’t use finings too often these days, not because I’m concerned about how they’ll affect my beer, but rather nearly everything I brew is an xBmt and I prefer avoiding predictable complaints. Over the last couple years, kveik has grown massively in popularity, and I’ve noticed many beers fermented with it, regardless of strain, end up being quite hazy. Curious as to how fining with gelatin would impact a beer fermented with a popular kveik strain, I decided to test this one out again.(more…)
Posted in exBEERimentsand tagged beer
, BIAB
, brew in a bag
, brewing
, brulosopher
, craft beer
, exBEERiment
, experiment
, experimental
, home brew
, home brewing
, homebrew
, homebrewing
, mash & boil
, mash and boil
, xbmt
on October 26, 2020
by Jake Huolihan . 22Comments
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