Mr. Wizard
Priming When Kegging
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
Multi-Batch Brewing
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
The Details of Step-Mashing
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
Handling With Frozen Fruit
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
The Not-So-Great Hop Fade
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
Sparge Water Temperature
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
Dry Hop Timing
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
Tuning In to Water Profiles
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
Priming sugar uses
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
Tricks to a better hefeweizen
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)
Finishing A Fermentation Strong
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
Too Much Yeast? Is over-pitching a problem?
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
