The July/August 2019 issue of Zymurgy included a clone recipe of Tree Houses’ Julius. The recipe author included a dry yeast blend that is possibly used by the brewers themselves and is apparently responsible for providing the beer with a lot of it’s character. Seeing how I work at a yeast lab, I had access […]

How much sugar (extract) can we get from malt? When we first start learning to brew the numbers seem like magic and try out best to use what our software or lookup tables (such as those in Palmer’s “How to Brew”) for granted. It’s possible to generalize a grain into one of the known categories, […]

This year marked a heavy focus on brewing Lagers. With easy access to lager strains and a love for that super nice sulphur character I figured they’d be great to brew all year. At the start of the year things went fairly well, however I started getting a bit lazy and over-pitching my lager yeasts […]

For the HOZER advent this year I opted to brew up a Norwegian-inspired Pale Ale. I’ve been wanting brew raw ale since learning about them and Kveik on Lars’ blog years ago. Since I’ve got access to a bunch of different Kveik strains this was also an excellent opportunity to try out some the “newer” blends […]

I’ve been on a lager kick as of late and after winning yeast as a prize I figured that the best use would be on something interesting. While checking out one of my favourite homebrew shops I noticed that there were some interesting strains in stock. One of which was the Fast Lager strain from White […]

Steamboat Willie is a beer we brewed up as our entry for the 2017 HOZER advent calendar. I’ve found it difficult to find fresh California Commons and the scant local options haven’t really met the expectations I have for this style. After doing a bit of research through the BJCP style guides and a few […]

Yeast laboratories perform numerous tests so they can give us brewers details as to how we can expect yeast to behave. Along with the various flavours a yeast can provide, the lab also provides a range for which a product can attenuate. Punch this into our brewing software and we have a general idea of […]

Earlier this evening I gave a presentation at the GTA Brews monthly meeting about carbonation. In the presentation I covered a brief introduction to the formulas behind the science of carbonation and various techniques to carbonation. This is a subject is sometimes a bit confusing for people since it’s somewhat unintuitive. Even just reading through […]

Water chemistry is perhaps the most important component that will take a good beer to a great one. However, it’s very common for brewers to eschew treating their water aside from perhaps removing chlorine or chloramines. Lots of the material regarding water makes it seem really complicated or calls for building everything from scratch via […]

What is the experiment? To determine what flavour impacts yeast has on a final product under these 4 conditions: When fresh yeast and priming solution is used post filtration When fresh yeast and priming solution is used pre-filtration When yeast in suspension and priming solution is used pre-filtration When product is force carbonated via brite […]