Mr. Wizard

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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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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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384 result(s) found.