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Episode 137 | Applying The Science: Free Amino Nitrogen (FAN)

The Brü Lab

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Free Amino Nitrogen (FAN) and its Relevance in Brewing

This chapter explores the concept of Free Amino Nitrogen (FAN) and its sources in brewing, including malt, hops, and fermentation. It discusses the influence of malt modification and killing on FAN levels and the connection between amino acids, proteins, and enzymes. The chapter also delves into the potential benefits of low FAN malt and the role of water chemistry and pH in FAN levels.

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