Hops (Humulus lupulus) are the next new ingredient in the process and are usually added during the boil, however some add them during the mash before the boil, and some hop lovers add them after the boil has ceased, during the fermentation process, or even right before serving. [read more]
The two main factors in water that effect brewing are the pH and the different ionic species. Mashing is the process of converting the starches and other long chain molecules in malted grains into fermentable sugars via enzyme function. learn more... [read more]
This is the first in a series of post we’re calling The Brewer’s Notebook. This series of posts will be a compilation of information relating to beer brewing, from published references as well as empirical data collected in the labs at Area 51 (home of the Toxic Brew Company). These articles will include information regarding [read more]