Beer Brewing

Isinglass, derived from the swim bladders of fish, is a powerful positively-charged collagen fining agent utilized post-fermentation to achieve exceptional beer clarity. It works by attracting and binding to negatively-charged yeast cells and proteins, forming larger flocs that rapidly settle …

Gelatin fining is a highly effective, advanced clarification technique I’ve mastered over two decades, yielding brilliantly clear beer by precisely coagulating and dropping haze-forming proteins and polyphenols. It’s a game-changer for enhancing visual appeal and flavor stability, requiring strict temperature …

Achieving crystal-clear beer involves leveraging fining agents like Irish Moss and Whirlfloc, which enhance hot and cold break protein coagulation during the boil. Irish Moss, derived from seaweed, primarily uses carrageenan, while Whirlfloc is a refined carrageenan product. Both work …

Acidulated malt is a specialty grain pre-acidified with lactic acid, typically at 2-3%, used by veteran brewers like myself to precisely lower mash pH. I leverage its consistent acidity to optimize enzyme activity, improve extract efficiency, and achieve a brighter, …

Choosing between lactic and phosphoric acid for brewing pH adjustment hinges on desired flavor contribution, buffering capacity, and specific mineral interactions. Lactic acid (typically 88%) imparts a subtle tartness and is ideal for styles benefiting from a softer acidity, while …

When targeting specific mash pH and mineral profiles, Chalk (Calcium Carbonate, CaCO3) primarily boosts calcium and residual alkalinity, particularly useful with acidic malts, though its solubility is limited. Slaked Lime (Calcium Hydroxide, Ca(OH)2), conversely, provides a more potent and soluble …

Baking soda (Sodium Bicarbonate, NaHCO3) is a powerful brewing salt used to increase mash pH and residual alkalinity, particularly crucial for balancing the acidity of dark malts in stouts and porters, or for brewers starting with extremely soft water profiles. …

Epsom salt, chemically Magnesium Sulfate (MgSO₄·7H₂O), is a critical brewing water salt I use to enhance hop bitterness and create a drier finish, especially in hop-forward beers. It also contributes essential magnesium for yeast health and enzyme function, helping to …

Calcium Chloride (CaCl₂) is a powerful brewing salt I rely on to significantly enhance a beer’s body, mouthfeel, and malt character. By supplying both Calcium (Ca²⁺) and Chloride (Cl⁻) ions, it stabilizes mash pH, improves enzyme efficacy, and aids yeast …

Gypsum, or Calcium Sulfate (CaSO₄·2H₂O), is a critical brewing salt I utilize to enhance hop character, promote a drier finish, and stabilize mash pH. By precisely adjusting calcium and sulfate concentrations, I can amplify bitterness perception and provide a crispness …