Category: Brewing Science

Yeast flocculation is a crucial process in beer brewing that affects the clarity, flavor, and aroma of the final product. Flocculation is the process by which yeast cells clump together and settle out of the beer during fermentation. This process is influenced by several factors, including the yeast strain used, the fermentation temperature and pH,

Note that the pH of your brewing water, the pH of your wort, and even the pH of your finished beer can have an effect on your final product. Each of these areas could be articles unto themselves, so I won’t get into that too much here. For the purposes of this article, we’ll focus

Beer color often plays second fiddle (or third fiddle, for that matter) to aroma and taste. However, it is an important characteristic of that can say a lot about a beer. This article covers some of the history of the systems that have been and are currently used to measure the color of malt, wort,