Mr. Wizard
CO2 Flushing
Oh boy, this topic is one that I have some pretty strong thoughts about! I will start by throwing out a few numbers to answer your question about gas weight and density.
Combating Astringency
All is not lost when a batch of beer is spotted that may eventually be ascribed with the scarlet letter “A” for astringency. The key with this statement is that the beer
Scaling Up Recipes
The hard part about answering this question involves determining IBUs in a beer. For the moment, let’s ignore the elephant in the room and pretend that that is not so difficult for
Easy Aeration
The low-cost method I described uses a tee where the wort flows horizontally into the center branch of the tee and down from the bottom leg. As liquid flows through the tee,
Kegerator Temperature & Carbonation
When you carbonate beer you need to use the actual beer temperature to determine the head pressure required to hit your target. The easiest way to do this in a small keg
Kettle Souring
It seems that many sour beers are being brewed these days that are clean, tart, and a great base on which to layer other flavors. At the 2015 Great American Beer Festival
Marijuana Beer
Let’s get one thing clear, legalization of marijuana has absolutely nothing to do with this topic. Seriously. I can’t believe this question is being asked by a resident of the greater-Portland area!
Mash Hopping
The direct answer to this question is no. Hops do not need to be figured into the water-to-malt calculus. This ratio is used to determine strike water temperature and has a real
Storing Kegs
Kegging in a simplistic sense is not much different than bottling. The biggest differences between a keg and a bottle are the size of the container and how the beer is removed
Bottle Conditioning Brett Beers
Brettanomyces yeast strains are so-called super attenuators because they secrete enzymes that break down carbohydrate dextrins that remain in wort following mashing. The products of these enzymatic reactions are fermentable. So in
Amylase Enzymes
At first glance, wort fermentability could be the problem with this brew. It seems that plenty of healthy yeast was used, the wort was well oxygenated and fermentation conducted at a very
Using Homegrown Hops
Whole cone hops are generally added to the brew kettle in a compressed form because hops are dried and compressed into large bales after harvest and stored like this until use. Brewers
