Mr. Wizard

378 result(s) found.

Priming sugar uses

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Rudy, I like your ideas! This question reminds me of lyrics from The Clash tune “Rudi Can’t Fail.” Now we get a rude and a recklessWe been seen lookin’ cool an’ specklessWe

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Tricks to a better hefeweizen

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German-style hefeweizen is one of my favorite styles of beer, and is a beer type that I feel pretty darn comfortable brewing, with two Great American Beer Festival medals in 2006 (gold)

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Finishing A Fermentation Strong

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Whenever there seems to be an attenuation problem with a batch, I think it always helps to go through a mental check list of the basics. This checklist of mine includes the

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Too Much Yeast? Is over-pitching a problem?

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Averbelen et al. (Impact of Pitching Rate on Yeast Fermentation Performance and Beer Flavour, Applied Microbiology Biotechnology (2009) 82:155–167) demonstrated that increasing pitching rates of lager yeast from 10 to 120 million

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Fading Hop Character

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I think the most difficult thing about trying to troubleshoot brewing problems in my column is not being able to taste the beers that I am being asked about. I sometimes flash

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Bottle Bombs

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Bottle bombs are really scary because glass shrapnel can cause severe injuries. The first question that always comes to my mind when hearing about this problem is “how old is your glass?”

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Mystery Fermentation

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True mysteries are rarely encountered in a brewery when the facts related to a particular problem are at hand. The problem lies in obtaining the facts and this is particularly true when

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Adding Water to a Boil

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Brewers, and those of us brewers who write about brewing, have all sorts of rules of thumb to help guide us through our brewing journeys. Boil time is one such rule. Some

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Hot-Side Aeration

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Identifying that one problem, the thing responsible for the majority of brewing issues, is the dream of every brewer who knows that their beer is just one step away from greatness. And,

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Terminal Gravity Woes

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Alpha amylase can be added to the fermenter to aid in attenuation, but it has limited efficacy in converting dextrins and starch into fermentables. The primary role of the endoenzyme alpha amylase

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Hop Creep Revisited

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I rarely answer similar questions in a single column, but this question pairs well with Greg Hutchinson’s question in this issue about over-carbonation and is a good follow-up to my “Hop Creep

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Bottle-Condition Like A Champ

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I am not sure how Affligem goes about bottling their beers, but your question generally applies to bottle-conditioned beers, especially those that have very little yeast sediment in the bottle. There are

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378 result(s) found.