Brulosophy
1,650 FOLLOWERS
Brulosophy provides tips and news for the home brewing community. The articles here report some of our experiments, new brewing ideas, and results. Brulosophy is a website by a group of beer enthusiast friends for sharing, creating, and supporting innovation in brewing methods for beer.
Brulosophy
2d ago
Author: Martin Keen Hailing from New Zealand where it was released by the HortResearch program in 2004, Pacific Jade is a hop variety that’s known to impart beer with bold herbal, fresh citrus, and black pepper notes. Given its high alpha acid content, Pacific Jade can be used in smaller amounts early in the process ..read more
Brulosophy
4d ago
Many beer styles possess a noticeably rich and zesty orange note despite containing no actual fruit, as those characteristics are derived solely from the hops used in the recipe. We explore 5 hops that are known to contribute orange character to beer and go over blind taster data for each variety. Which one will reign ..read more
Brulosophy
1w ago
Author: Steve Thanos A common trope among beer brewers is that it’s crucial to pitch an adequate amount of yeast into wort in order to avoid off-flavors and ensure a quality batch. So important is yeast pitch rate, that myriad calculators exist to help brewers determine the precise number of cells that should be pitched ..read more
Brulosophy
1w ago
Irish Extra Stout is a delicious play on the traditional Irish Stout that packs a slightly stronger punch and more overall flavor. While not necessarily known for being difficult to make, we brewed one up using a handful of corner-cutting methods including not measuring out the grains, then served it to blind tasters for evaluation ..read more
Brulosophy
2w ago
Sparging involves rinsing the grain of residual sugar once the mash is complete, and it’s widely accepted that this should be done with water that’s around 170°F/77°C, as any hotter can lead to tannin extraction while cooler sparge water can reduce sugar extraction. This week, we go over exBEERiments looking at the impact sparging with ..read more
Brulosophy
3w ago
Author: Jordan Folks In order to make beer, a brewer must first produce wort, which occurs during mash, a process that involves blending crushed malt with water such that enzymes are activated that convert starch to fermentable sugar. Due to the lower modification of historical brewing malts, various mash approaches were developed to aid in ..read more
Brulosophy
3w ago
Dispensing beer from a keg typically requires a CO2 tank, which can be a pain to transport. What if there was an easier way? Capable of holding a surprisingly high amount of pressure, some have claimed to successfully use pressurized soda bottles to push beer out of kegs, a clever hack that we attempt for ..read more
Brulosophy
1M ago
Author: Marshall Schott Brülosophy recently passed its 10 year anniversary, though it’s likely few were aware of this, as it seemed odd to celebrate this milestone when the state of beer and brewing is as dismal as it currently is. I’ve never been one to focus too much on the negative and have even been ..read more
Brulosophy
1M ago
Cold crashing is a technique involving the reduction of beer temperature once fermentation is complete with the aim of dropping out particulate matter such that clearer beer can be transferred to the package. Whereas some prefer cold crashing rapidly, others take a slower approach due in part to concerns about thermal shock negatively affecting head ..read more
Brulosophy
1M ago
Author: Alex Shanks-Abel Living organism that it is, yeast operates most efficiently under certain conditions, and one of the most important factors for ensuring a healthy fermentation involves pitching the yeast into properly chilled wort. Unfortunately, the process of chilling wort with traditional immersion or counterflow chillers results in a decent amount of wasted water ..read more