Clean water

And not just any water, I bet. Water from the tap contains chlorine, for instance, which would probably be bad for brewing... am I right?

 

And not just any water, I bet. Water from the tap contains chlorine, for instance, which would probably be bad for brewing... am I right?

Not good, but I know a few that take it direct from the tap.
I always boil mine for a while for it to dissipate and kill any other microbe that may be lurking.
Max.

 

I should add that a Mash brew requires a boil anyway to extract the malt.
Max.

 

​

 

​

 

I'll drink to that!

I can't imagine H.R.H. 'legless'
Max.

 

The basic's haven't changed much over the centuries. Clean water, Malted Cereal, (barley etc), yeast and hops.
Today's commercial brands use clarifiers and filtration and different ways of carbonation.
I am not sure what they use to stop chill haze, which occurs with some home made beers, usually the light coloured lagers, that are perfectly clear until chilled.
Possibly occurs when carbonation is done in the bottle instead of Co2 injection method.
Max.

Cold filtration. Things that are soluble in warm water are commonly less soluble in cold water. The little barley proteins and some of the starches and other natural bits from nature are sparingly soluble and make a haze as they try to precipitate out of the cold water.

 

Cold filtration. Things that are soluble in warm water are commonly less soluble in cold water. The little barley proteins and some of the starches and other natural bits from nature are sparingly soluble and make a haze as they try to precipitate out of the cold water.

The odd thing is the darker beers are not prone to this for some reason.
Max.

 

The odd thing is the darker beers are not prone to this for some reason.
Max.

The Maillard Reaction makes the dark color (same reaction for toasting bread - the browning stages, not the carbonizing black stages) - the reaction of a protein and a reducing sugar. Coupling a poorly soluble protein with a sugar both adds color and imcrease solubility.

http://www.popsci.com/science/article/2012-12/beersci-how-beer-gets-its-color

 

https://www.nature.com/articles/s41598-017-06423-5

Whisky is distilled to around 70% alcohol by volume (vol-%) then diluted to about 40 vol-%, and often drunk after further slight dilution to enhance its taste. The taste of whisky is primarily associated with amphipathic molecules, such as guaiacol, but why and how dilution enhances the taste is not well understood.

 

My latest sign at the door.
Max.

 

http://www.foxnews.com/food-drink/2...tas-brewery-creates-cannabis-infused-ipa.html

 

http://www.foxnews.com/food-drink/2...tas-brewery-creates-cannabis-infused-ipa.html

Oh great, bong water in your beer.

 

Oh great, bong water in your beer.

Drunk and stoned... what could possibly go wrong???

 

And not just any water, I bet. Water from the tap contains chlorine, for instance, which would probably be bad for brewing... am I right?

Incidentally the water has been passed by the management.
Max.

 

IPAs are giving you man boobs.

 

IPAs are giving you man boobs.

Great find. I'll pass this off to my friends who brew. BTW, I live 10 minutes away from Provo - Utah. Funny the guy who wrote the article is so close.

kv

 

Great find. I'll pass this off to my friends who brew. BTW, I live 10 minutes away from Provo - Utah. Funny the guy who wrote the article is so close.

kv

A guy? Named Raquel?

 

A guy? Named Raquel?

Didn't you read the story, "man-boobs"

 

IPAs are giving you man boobs.

... the horror! ... and it's my favorite brew!!!!