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Mr. Wizard

420 result(s) found.

Using Water Profile for Brewing

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Rick, water chemistry can indeed be confusing. I think one of the reasons that the topic is so frustrating to read about is partly due to the number of different units that are used to express the concentration of ions in water. The analysis you sent from Ward Laboratories is typical of modern water lab

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Pre-Boil vs. Post-Boil Water Ion Concentrations

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This is a really good question. Water chemistry is discussed in terms of pre-mash concentrations with minimal attention given to the concentration of ions following mashing (and boil). Perhaps the primary reason for this view is that water chemistry’s greatest influence on beer is through its effect on mash and wort pH. Malt enzymes, protein

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Alternative Lagering/Carbonation Method?

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Nice to see another great question coming in from brewers in Norway! The process outlined above may sound a bit extreme to the modern brewer, but the temperature and time progression described

Measuring Mash pH

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Questions about pH and its relationship to brewing are very deep. So deep in fact, that the pH scale was developed and introduced to the world in 1909 by Søren Peter Lauritz

Proper Racking Techniques

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Fortunately for homebrewers there are convenient ways to move beer around without ruining your homebrewed suds with the ill effects associated with oxygen. As you mention in your question, one handy method to help reduce oxygen pick-up during racking is by using carbon dioxide as a blanketing gas. While this method is handy, it does

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Batch Sparge Temperature

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I remember when I first began homebrewing back in 1986 and almost immediately wanted to start brewing all-grain. At that time the information related to homebrewing was a little more difficult to find and my quest for information quickly landed me in the stacks of McKeldin Library on the University of Maryland campus in College

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Cask Ale Beer In A Bag

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The bag-in-box method has never really been common among homebrewers, but is a technique used by many pubs around the world. The reason your beer is not carbonating is that a rigid vessel is required to house the bag. This allows the beer to be pressurized above atmospheric pressure and to become carbonated. The challenge

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Wort Aeration Temperature For Kveik Yeast

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Several years ago, I was on a panel discussion at an annual MBAA (Master Brewers Association of the Americas) meeting held in Chicago. A question related to general suggestions about “stuff” was lobbed to the panel. Thanks moderator! Luckily, I waited to comment after the other panelists offered their sage advice about stuff. This gave

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Racking Question

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Racking beer from your stainless conical to a PET secondary fermenter is a great way to free up your stainless fermenter. If you have yeast in the cone or trub, I would suggest either clearing the bottom and moving all of the beer to your All Rounder, or transferring out of the racking valve if

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Dry Hops in a Narrow-Neck Carboy

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There are some problems best solved by changing tools. The easiest way to add and remove hop bags to a carboy is to use the types with large openings. Just guessing that’s not the reply you were seeking! Another approach is to put your hop pellets in an over-sized hop bag to allow plenty of

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Problems Arising From Reusing Yeast

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A Troubleshooting issues with harvested and washed yeast is difficult without having more information, but you have provided lots of good discussion points. In your case, you are taking yeast from NEIPA fermentations, rinsing/washing your yeast presumably with water, and re-pitching. And your major problems are increased attenuation and less haze, but you are also

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Fine-Tuning Bitterness Post-Fermentation

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At times it is helpful to review why some brewing problems are not so easy to fix and discuss how to prevent these problems in the future. Under-hopped beers are an example of a problem that is not so easy to correct after a certain point in the process. You have noted several possible fixes,

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420 result(s) found.