Chris Colby
Investigating the Origins of Lager YeastBy Chris ColbyFermentation has been around for billions of years, but only recently did a new type emerge—lager fermentation, conducted by an organism that didn’t exist for much of Earth’s history. Here is its story... starting from the very, very beginning.
Video Tip: Fermenting to the Finish Line with Hard SeltzerBy Chris ColbyIf your hard seltzer fermentation gets sluggish toward the end, there are things you can do—such as check and adjust pH—and there are things you shouldn’t do. Chris Colby explains.
Video Tip: Ensuring a Cleaner, Healthier Hard Seltzer FermentationBy Chris ColbyChris Colby lays out specific suggestions for ensuring the clean fermentation of a sugar wash, from yeast-pitching rates and aeration to the surprisingly wide variety of yeast strains that can do the job.
Video Tip: How to Ensure a Successful Hard Seltzer FermentationBy Chris ColbyYeast love to eat sugar, and a sugar wash has it—but unlike wort, it doesn’t have the nutrients that yeast need to grow. In this video tip, Chris Colby walks us through the necessary additions as well as the options on what yeast strain to use.
Video Tip: Why Do Some Brewers Add Hops to Their Hard Seltzers?By Chris ColbyChris Colby explains a few key details of brewing the sugar wash for hard seltzer, including the questions of whether to adjust the pH, add wort, or add hops like some of the pros do.
Full Video: How to Brew Clean Hard SeltzerBy Chris ColbyAre you ready for the challenge? Chris Colby leads this full video course on the ins and outs of brewing hard seltzer at home—from the technical difficulty of making a clean, sparkling base to adding flavors, and much more.
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Podcast Episode 151: Author Chris Colby on How to Make (Good) Hard SeltzerBy Jamie BognerThe author of the new Brewers Publications book "How to Make Hard Seltzer" joins the podcast to talk about the best ways for brewers to dive into the sparkling world of this skyrocketing beverage.
Malt Conditioning: Have Your Cake and Eat It, TooBy Chris ColbyThe industrial trick of moistening malt just before milling can allow finer grinds—and thus greater efficiency—without stuck mashes. Here’s how to do it at home.
Hop Breeding: Better Hops for a Bitter TomorrowBy Chris ColbyThere are more than 100 varieties available today, but brewers are always on the lookout for new hops with appealing traits. So are growers. Let’s take a closer look.