No matter your homebrewing budget or goals, extracting the most usable wort while keeping expenses and time investment low is probably an appealing prospect. Sure, you don’t mind putting money and time into your homebrewing hobby. But you also want to be able to enjoy the finished product as soon an

Microbial contamination can originate from a variety of sources in the brewing process. Raw materials, air, brewing water, additives, and even pitching yeast can act as a constant supply of contaminants. Residues remaining in brewhouse tanks, pipelines, valves, heat exchangers, and packaging equipme

Hop utilization is the percentage of alpha acids that is isomerized and remains in the finished beer. The utilization of the bitter substances rarely exceeds 40% in commercial breweries and is often as low as 25% (31).