Beer is one of those beverages that has an important trademark: it is bubbly, effervescent and bright. CO2 is imparted by beer conditioning (by adding priming sugar) or by forcing CO2 into a keg, this element has a huge impact in our favorite brew.
The original London Porter was a smoked beer which utilized exclusively British Brown malt, smoked over Hornbeam. There was until fairly recently a general consensus that it was in its original form a mixture of a ‘mild’ beer (actually a ‘fresh’ or ‘green’ beer) and a ‘stale’ (or mature beer with sub-acetic ‘sour’ flavor).
How to build and use your own temperature controller (PID).
The many benefits of whirlpooling are discussed. Whirlpooling is an easy process to include in your brew day that can greatly impact your beers. If you have a spoon, you can whirlpool!
Depending on what you believe in from threads in the forums, “dough balls” muck with your efficiency. Think about the outer surface of the dough ball as a protective shell and insulation. What it’s effectively doing is keeping the hot liquor from mingling with a portion of your grain. Read about how to avoid dough balls in your mash.
The term “lager”, like many brewing terms, comes from our German Brewing Brethren. It means “storeroom” or “warehouse”. They key reason behind the term is that lager, unlike ale, has a longer fermentation time which leads to a “cleaner” tasting beer than ales. This a basic primer on making lager beers.
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