Wort And Trub Before you can ferment your brew, you have to separate the brewed wort from the trub. For those who don’t speak beer, here’s a quick glossary: Wort: Wort is “the sweet, amber liquid extracted from malted barley that the yeast will later ferment into beer.” According to Howtobrew.com, whirlpooling helps prepare the […]
Beer: Stay in Command Flavor, color and texture are all dependent on how beer is made. Temperature control during the brewing process directly impacts each of those three elements. It’s always been that way, and always will be. Using Ice and Snow Ever since mankind discovered how to make beer, keeping it chilled has been critical […]
The chemical process of fermentation is relatively consistent no matter what is being fermented: starches are converted into sugars, sugars are consumed by yeast, and at certain temperatures yeast will create alcohol and carbon dioxide. While the science of fermentation may be the same, the art of fermentation creates a bouquet of flavors, aromas, colors, and alcohol levels. The art and science of fermentation uses a language all of its own.
Grapes take quite a journey from vine to wine. Depending on the type of wine, that journey can be a lengthy one. A lot of different factors influence the quality of a finished wine, and temperature control is the key to ensuring wine finishes that journey.
Yeast is a living, breathing microorganism, and without it, beer would not exist. Like any other living organism, yeast needs to be fed and cared for in order for it to thrive.