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Do Adjuncts “Dry Out” Beer? Fining Beer, Smoky Off-Flavor, and pH 7

Is there a good reason that brewers add corn or rice to beer to “dry” it out? Learn the answer to this as well as Mr. Wizard’s favorite way to fine beer, possible causes to a smoky off-flavor, and why distilled water can’t be used to calibrate a pH meter.

Written by Ashton Lewis

Issue: January-February 2022

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Removing Trub, Munich Malts Explained, D-rests, and Dip Hopping

How important is it to remove the trub before fermentation? Get the Wizard’s thoughts on this topic as well as an in-depth look at Munich-style malts, the importance of diacetyl rests, and a primer on dip hopping.

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Fermentation Under Pressure, A Solera System, A New Flavor in a Classic Beer, and Cooking Beer

Fermenting beer under pressure using a spunding valve in a pressure-rated vessel is something many homebrewers have been experimenting with and Mr. Wizard has some pointers. Also, find out about a solera system, a new flavor in a classic beer, and removing alcohol through heat.