Revision as of 04:11, 3 June 2008

Welcome to Brau-Kaiser.com. This site is dedicated to subjects that are mostly related to brewing German style beers and it is not intended to be a complete reference for the home brewing process. It is rather a loose collection of various articles.

Philosophy

I do enjoy the scientific and technological aspects brewing, which shows in the articles, and want to promote a better understanding of them as well as introduce the advanced brewer to various brewing techniques. Being an engineer I like to know what is happening and how I can control the final product and fix problems when they arise. Despite what many readers would think, I'm a fairly relaxed brewer. Some of that relaxation comes from knowing the process and knowing where attention is necessary and where not.

For questions and suggestions contact kai at braukaiser dot com

Preparation

• Keeping Log

Wort Production

• Evaluating the Crush of the Grain
• Malt Conditioning
• Understanding Mash pH
• The Theory of Mashing
  • Experiment: Mash Time Dependency of Wort Fermentability
• Infusion Mashing
• Decoction Mashing
• Batch Sparging Analysis
• Starch Test

Boiling and Wort Transfer

• Whirlpooling

Fermentation

• Understanding Attenuation
• Fast Ferment Test
• Fermenting Lagers
• Carbonation Tables
• Kraeusening
• Accurately Calculating Sugar Additions for Carbonation
• Yeast Culturing
  • Making Plates Slants
  • Inoculating Plates and Slants (not yet available)
  • Growing Yeast from a Plate
  • freezing yeast (not yet available)

Breweries

Germany

• Museums- und Traditionsbrauerei Wippra (museum and traditonal brewery Wippra), Germany

Literature

Misc

• Links
• Recipes

Projects

Limit of attenuation experiment