How the Maillard reaction affects your homebrew
Beers and ales come in all sorts of colours, from your golden lagers to dark stouts. But why exactly and what does it actually mean and say about your ale? A large part of why is the Maillard reaction, discovered by Louis Camille Maillard in 1912 So what is the Maillard reaction? It is a browning process created not by enzymes but sugars and amino acids. Different sugars and amino acids give different reactions which results in melanoidins. Without this process ales would be
How to get clearer Homebrew
Outside of making the best tasting beer, or one that can knock you out quicker an aim of many homebrewers is making a clear drink. Now real ales will never be completely clear, unless you want to repeatedly filter your ale it is simply a natural part of the process. You can however lessen the effects. Haze being suspended in the liquid can cause a more rapid deterioration in quality, a serious amount may also be a sign that the beer was contaminated. So you may want to take s
