This is a blog about beering, i.e. the process of making beer, reading about beer, and enjoying beer. I am not an expert in beering, having started in 2012. But I know what I like, I have fun conducting experiments, and I keep good notes.
This blog is not meant to be a regularly-updated site, but a place where I can share, every so often, some of my results. I will edit old posts with new data, so that the posts on a particular topic are always up to date with the best information I have.
Both “beering” and “alchemy overlord” are meant to be playful, tongue-in-cheek names. I don’t believe in being overly serious about something as fun as beer.
- What is beering? and why this blog?
A very brief introduction to this blog.
A variety of measurements and how they were obtained. Hopefully useful as an obscure reference when you want to know, for example, the weight of dried malt extract or calcium chloride.
- Hop Stand Experiment #1
A taste test of five beers brewed with hops added in a hop stand at different (below-boiling) temperatures.
- Hops Harvest
Some stats (drying time, weight, alpha acid percent) and notes on my Cascade and Willamette hops over the years.
- Hop Stand Experiment #2
A taste test of five beers to determine why the results from Hop Stand Experiment #1 had fuller body but not a lot of hops flavor.
- A Modified IBU Calculation (Especially for Late Hopping and Whirlpool Hops)
A way to modify the Tinseth formula for IBU calculations in order to take into account utilization (and hence bitterness) after flameout.
- Late Hop Experiment #1 (a.k.a. Hop-Stand Experiment #3)
A taste test of five beers to evaluate different techniques for increasing hops flavor.
- Dry Hopping in a Weighted Mesh Bag
An explanation of the technique I use to maximize contact between hops and beer when dry hopping.
- Techniques for Maximizing Hop Flavor and Aroma
A summary of hop flavor and aroma techniques resulting from these experiments and my general experience.
- An Analysis of Sub-Boiling Hop Utilization
An experiment that looks at measured IBU values as a function of temperature. These results are discussed in the context of theoretical utilization as a function of temperature.
- A Summary of Factors Affecting IBUs
A long-winded analysis of what affects IBU values, and a quantitative model built from the literature and various experiments.
- mIBU Experiments #1 and #3
An evaluation of the mIBU technique described in a previous blog post.
- Three Experiments on Alpha-Acid Utilization and IBUs
A series of experiments that look at (a) the difference between loose hops and hops in a mesh bag, (b) the impact of age on IBUs, and (c) a hopping-rate correction factor based on estimated alpha-acid solubility at boiling.