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Mr. Wizard

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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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Feeling the Pressure

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Atmospheric pressure does affect beer carbonation and dispense, but the answer to this question is a little confusing depending on where the beer being dispensed was carbonated, and how carbonation is defined.

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Tips for Unitank Users

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The best treatise I have read about the development and use of unitank fermenters is in the textbook Brewing Yeast and Fermentation by Boulton and Quain. Although the subject is covered in

Maximizing Malt Aroma and Character

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I have been on this same journey before and it can be a real challenge chasing elusive flavors that sometimes seem impossible to capture, and perfect malt flavor is one such genie.

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Maximizing Honey Flavor and Aroma

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Joe, thanks for the good two-part question about using brewing sugars like honey for special flavors and the question about how to bottle condition beers that may contain fermentable sugars. These are

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Hop Creep Explained

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Hop creep is a term that has been recently popping up in commercial craft brewing circles to describe increased attenuation following dry-hopping. Reports in brewing literature indicate that a small handful of

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Planning a Nano’s Cellar

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The method of fermentation described above works with fermenters over a fairly wide range of sizes, mainly depending on the shape of the fermenter. The dissipation of heat from the fermenter into

Keg-Conditioning Beer

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Anthony, the short answer to your question is that it depends on when the beer was filled into your keg. In order to answer this question, a bit of background is required,

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Hop Shelf Life

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This is a great question and brings up several things that need to be considered because hops do age when stored, and using hops that are past their prime for brewing is

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Troubleshooting The “Reverse Step-Mash”

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The old alpha and beta amylase temperature conundrum! It does indeed seem that the temperature optima for these two enzymes is reversed for the purpose of mashing. Beta amylase produces maltose by

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Using Allspice

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One of the easiest ways to work a spice into beer recipes is to consider how the spice is used in cooking and then create a beer that mimics the food concept.

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367 result(s) found.