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Mr. Wizard

389 result(s) found.

A Deep Dive Into The Dynamics of Glycol Chillers

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Your question brings up several interesting points that could be expanded into deep dives into topics that most homebrewers would not find very useful, so I will avoid spending too much time

Combating Chloramine

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As far as chloramine removal goes, your “belt and suspenders” method is more than capable of removing chloramines from water. Just to very briefly hit this topic, carbon filtration is a great

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Post-Souring Gravity

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Thanks for the interesting question, Duncan. The product you are using as your source of bacteria lists Lactobacillus plantarum as the only bacterial ingredient in this beverage. Lactobacillus plantarum is a facultative

Fermenting Lemon Juice

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It seems that people, past and present, have accidentally or intentionally fermented just about everything. The easy way to categorize alcoholic beverages is by raw material; beer is made from grains, wine

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Priming When Kegging

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This is a popular topic and we have run many variations on this basic question in past issues of BYO. I believe that there are some reasons to keg condition and will

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Multi-Batch Brewing

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The answer is yes! This is a great way to produce more beer volume from a brewhouse of a fixed size and is commonly used by commercial brewers around the globe. The

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The Details of Step-Mashing

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Let’s start out with two quick answers to your questions. Heating time is definitely an important part of the mash and it most certainly should be counted. In fact, control over the

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Handling With Frozen Fruit

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Hollywood movies generously apply dramatic license in all matters of the world. But when it comes to portraying the resurrection of frozen life forms, there is not much exaggeration when the organism

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The Not-So-Great Hop Fade

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Question and answer columns can be really frustrating for the writer when a question seems totally answerable until details within the question get in the way of the answer. Pesky details! This

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Sparge Water Temperature

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The short answer to this question is no, sparging at 169 °F (76 °C) does not achieve the same thing as mashing out at the same temperature. The reason for this is

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Dry Hop Timing

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I have dry hopped during fermentation with yeast, blown yeast towards the end of fermentation and dry hopped, have racked beer from one fermenter to another before dry hopping, and have dry

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Tuning In to Water Profiles

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I have never written extensively about brewing water profiles and cannot knowingly comment about why this topic is usually addressed by reviewing the water profiles of historically important brewing centers. But I

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389 result(s) found.