Beer Brewing

Nitrogen and beer gas (a CO2/nitrogen blend, typically 75% N2 / 25% CO2 called “Guinness Gas” or “G-Mix”) serve different purposes in draft beer, and the distinction matters practically for homebrewers who want to serve nitrogenated stouts and cream

CO2 tank size selection is one of the first practical decisions in building a kegging setup, and getting it right saves both money and inconvenience over the long run.

Intertap and Nukatap are the two dominant flow control faucets in the homebrewing market, both offering adjustable pour rate at the faucet rather than through line length management.

Perlick faucets versus standard chrome faucets is a comparison that divides homebrewers neatly into two camps, and having poured thousands of pints through both I understand both positions.

The Catalyst Fermentation System from Craft a Brew is one of the more innovative plastic fermenters to emerge in the homebrewing market — a conical-bottom design in food-grade Tritan plastic that brings the yeast separation benefit of stainless conic

Fermenting directly in stainless steel — whether a dedicated fermenter like the Kegmenter or a repurposed corny keg — offers genuine advantages for closed fermentation, pressure capability, and elimination of oxygen pickup during transfer.

The Inkbird ITC-308 is the most widely used fermentation temperature controller in homebrewing, and the WiFi version adds remote monitoring and control at a modest price premium.

The Plaato Airlock was one of the first digital fermentation monitors to gain traction in homebrewing — a WiFi-connected airlock that estimates fermentation activity from CO2 bubble counting rather than floating in the beer.

Yeast flocculation is the most misunderstood variable in brewing clarity, and the relationship between yeast flocculation behavior and NEIPA haze specifically is more nuanced than “low-floc yeast = hazy beer.

Koji rice and amylase enzyme additions both solve the same fundamental brewing problem — converting starches in adjuncts that lack native enzymes into fermentable sugars — but through completely different mechanisms that produce distinct results in t