Mr. Wizard

429 result(s) found.

Over-Oxygenation of Wort

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I have been writing this column for nearly 18 years and I think I have been writing about the importance of wort aeration for nearly the same time period. While oxygen is not a brewing ingredient, the addition of oxygen, either through aeration or injection of oxygen, is as important as any other brewing ingredient.

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Batch Sparging Temperatures

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This question is a bit more about semantics than any real issues with sparge temperature, in my view of things. Bear with me while I explain how commercial brewers normally mash out


Chill Haze

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I am one of those brewers who believe in sticking to the fundamentals of brewing and then bringing in special tools and brewing aids only after knowing that the fundamentals are being addressed. It is really tempting to begin an answer about chill haze with a long discussion about fining agents and how proteins and

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Hop Oils

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I consider my knowledge on this topic typical for the average craft brewer and will answer your question from my perspective and comment on some of the topics brewers and hop researchers


How many batches does it take to make good beer?

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Wow, this is really the million dollar question. I don’t think there is any magic number of brews that are required before a brewer successfully brews the first batch of good beer. There are some brewers who strike gold early on and others who seem to flounder about brewing mediocre beer for their whole brewing

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Mash Hopping

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Thanks for the good question, Keith. I have always thought that the notion of adding hops early in the process, either as mash additions or pre-boil additions to the kettle, in an attempt to improve aroma retention is completely counter-intuitive and inherently illogical. Increased exposure to high temperature will simply lengthen the time for precious

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Airlock Blowout

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In the commercial world of brewing, one of the biggest fears is a fermentation that is slow to start or one that lacks vigor when it does come to life. These traits foreshadow problems lurking on the horizon. Any microbiological critters coming forward into the fermenter from wort production or bacteria associated with pitching yeast

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Barrel Sanitation

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Barrel aging is really a fun thing to do because it brings flavors and aromas to beer that are simply unachievable using other methods. New barrels can be used to introduce vanilla


High Gravity Fermentation

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This is one of the questions that makes me scratch my head, and for more reasons than one. My first response actually has nothing at all to do with the question. And that response is “stop pouring samples back into your fermenter!” Taking a sample from a fermenter to check gravity can easily result in

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Water Filtration

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The answer to this question depends on what type of water filtration that you are planning to use. Carbon filtration is the most common type of home water filtration. Carbon filters contain activated carbon (charcoal) and are primarily used to remove heavy metals, chlorine, chloramines and trihalomethanes from drinking water. Heavy metals and trihalomethanes represent

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Seeking a Crisp Finish

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Ah, in search of that wonderful crisp finish. I too prefer beers that do not linger on the palate and have a certain zip to them, and I have spent a fair amount of time in pursuit of this quality. I will attempt to address this sequentially with the various things in the brewing process

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Storing Grains

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This is a good question, Ray. The most important thing to prevent when storing malt is an increase in the moisture content. When malt is kilned, the moisture content is normally reduced to less than 5%. Since most parts of the world are not nearly this dry, it is important to prevent moisture pick-up over time.

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429 result(s) found.