Welcome to our Ask A Pro series!
We are teaming up with professional brewers across the country who will be sharing their brewing knowledge with you on common brewing techniques, myths, tips and much more to help elevate your brew day. With many of them starting off as home brewers, just like you, we're happy to start connecting you with these professionals and your passion for brewing. So keep your eyes out for more professional brewers sharing their knowledge as part of this Ask A Pro series.
Ask a Pro!
Why should you aerate your wort? At Brewster Bros. Brewing Co., we believe that wort aeration is essential to ensure a complete fermentation cycle. Aeration is simply adding oxygen to wort prior to fermentation. This... [Read more]
Water chemistry is a fairly important component to your brewing, whether you realize it or not. Water is, after all, the largest component in your beer! Unfortunately, water chemistry can be intimidating and is not... [Read more]
With new equipment hitting the home brewing market every day, there hasn't been a better time to be a home brewer. Technology is finally catching up to what's available professionally for brewers and the techniques... [Read more]
There are numerous ways to add bitterness to beers. The four main ways that I have used in my career are: Mash Hops A First Wort or pre-boil addition A 90 kettle addition A 60... [Read more]
Due to an ever-increasing explosion of craft breweries opening their doors, commercial brewers need to provide products that are strongly unique in flavours that help them stand out from the rest. In order to achieve... [Read more]
When dry hopping, attention should be paid to the temperature at which you will be adding dry hops as well as the temperature your beer will be aging with them. Dry hop temperature will affect... [Read more]
As brewers, we are always striving to make the best beer possible. Through my early years of homebrewing and into my time as a professional brewer, I have found harvesting yeast to be both fun and... [Read more]
In most brewing circles, either professional or home brewing, it is all about dry hopping. What technique works best? Pellets or leaf? How long before transferring off the hops? When to dry hop? And the list... [Read more]
By now most people in America know that beer is made from water, malt, hops and yeast. The yeast eats the sugars and creates CO2 and alcohol as scientifically shown by the equation: (Sugar) C6H12O6... [Read more]
Among brewers, the “controversy” surrounding which to use has swirled on for years. Some brewers (Sierra Nevada, Deschutes, Victory, et al.) hold to the ideal that whole cone hops provide a definitive and unique... [Read more]