Mr. Wizard
Are Bottles or Kegs better for long term beer storage?
So how do bottles differ from kegs? If bottled properly, they really should have similar storage properties. The big difference with bottling a five-gallon batch versus kegging a five-gallon batch is roughly
Temperatures affects on beer stored in kegs
The answer to this question has plagued brewers since beer was first conceived or however it came into being. Many famous scientists studied the spoilage of beer and wine, and Louis Pasteur
Minimizing Hop Sludge
Copious volumes of hop sludge are a real problem for brewers who are in pursuit of hugely hopped beers because this sludge represents wort loss and batch size contraction. The net result
Adding Body
The old thin-bodied stout is definitely one of the more frustrating flaws for this particular style. From what I have observed, this flaw is often associated with stouts that are brewed in
More Mash Space
Sizing brewing vessels is part of my job with the Paul Mueller Company. When I am sizing mash mixers for brewing applications where the mash is conducted in a stirred and heated
Effects of Wildfire Smoke On Hops
I know that wine grapes grown near eucalyptus trees can pick up enough eucalyptus oil to impart the aroma to wine. So it is does seem possible in theory that hops grown
Brewing Lagers for a Beginner
One of the keys to brewing great lager beers, really, is keeping the fermentation temperature cool. There is no way to sugar-coat the importance of this fact. Lager beers that are fermented
Boil Timing
In a very general sense the time required to bring wort to a boil can cause problems when the time is too long. Holding hot wort for extended time periods leads to
Re-Pitching Yeast
Re-pitching of yeast is a normal method used by brewers around the globe. Although the practice is simple, there are a few rules that may make the method less than ideal for
Aerating With Oxygen
Before jumping into the mechanics of oxygenation, I want to touch on oxygenation versus aeration. Yeast require oxygen to grow since oxygen is a component of healthy cellular membranes. When brewing fermentations
Increasing Mash Efficiencies
This question reminds me of a phone call I once received from a winemaker who was considering building a brewery, and the plan was to build a 400-barrel brewhouse (12,400 gallons per
Over-Carbonating My Bottles
I think your problem is too much sugar added for bottle conditioning. But before I jump into this topic, I want to focus on the state of beer when it is opened.
