Mr. Wizard

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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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The Raw Deal With Raw Ales

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This question makes me want to try brewing raw ales because the method certainly saves time and really addresses one of those nagging questions to young brewers who don’t think outside of


Is There Any Harm Milling Twice?

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To mill once, or to mill twice? That is the question — but why shall a brewer mill at all? Brewers mill malted barley for two purposes, extract yield and husk preservation, and these purposes are opposed in terms of process optimization. Extract yield, measured by comparing wort density and volume to malt weight, increases

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Digging Into Seltzer Nutrients

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The answer to this question requires an upfront disclaimer about any bias or product promotions that may accompany my answer. I work for BSG (Brewers Supply Group) and we carry several products used by producers of seltzers, and some of these products will be mentioned in this answer because they are most familiar to me.

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Iodine Starch Testing and Defining Mash Conversion

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Welcome to BYO where we are committed to providing current, helpful, and technically sound brewing advice to our readers! It’s always nice seeing great homebrewing questions from all parts of the world and we thank you for the query from down under. Now, onto the question at hand: Mash conversion. Brewing is an ancient practice

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Decocting While Recirculating?

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Randy, this is an interesting question that I will address with a few different perspectives. The first is a short answer to your basic question; I don’t know of any articles that address using a RIMS or HERMS brewing setup for decoction mashing. There are a few key reasons why doing this is not practical,

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Dial In Your Brewing Water No Matter The Source

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Thanks for the great question about water. I will jump into the middle of the pool here and try not to stray towards the deep end where the abyss of things not relevant to homebrewing lies. The crux of your question is how does one determine the starting point with water, and like most things

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Yeast Propagation From A Bottle

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I love these two part questions that begin with great fundamentals and then segue into the meaning of life. You want to propagate yeast from bottles and are attracted to skipping the intermediate steps mentioned in just about every brewing text that covers yeast propagation. For the benefit of readers who are not up on

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Maximizing Your Pressure-Rated Conical

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Thanks for the question from down under, Terry! Although the fermenter you describe is pressure rated and has a conical bottom, you can use it as you normally do with your carboys.


424 result(s) found.