Mr. Wizard
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.
Brewing With Fruit – How Much?
Fruit beers run the gamut from being so subtle that the fruitiest part of the beer is the name, all the way to the extreme where the intensity of the fruit approaches
Adding Malt Extract to a Mash
I love this idea for a number of reasons. The first reason is that many malt extracts seem to be less fermentable than the preference of my palate. If you open a
Transferring to Secondary Fermentation
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
