Mr. Wizard
Brewing 100+ IBU Beers
The limit of beer bitterness is really a function of the solubility of iso-alpha-acids in wort and their survival into finished beer. Most of the literature on this topic is of the
Using A Hopback
The Wiz hops to a question on hopbacks and gives the facts of refrigeration.
Sanitizing bottles in a dishwasher
I have heard the same pearls of bottle-washing wisdom you cite in your question. I have also heard similar suggestions made about all sorts of other bottle sanitizing practices and often find
Chlorinated water
You are one of those patients who comes in to the doctor’s office with a cold and already have your mind made up about the cause! Since you are convinced that you
Calculating IBUs from continual hopping
There is a basic formula that can be used to calculate the weight of hops added to wort during boiling, which is: Hop weight (grams) = ((liters wort) * (IBU contribution of addition)
Hoppy beers without dry hopping
The envelope of hoppiness has been pushed and pushed by US craft brewers over the last thirty years, and the most common trait of these very hoppy brews is the lovely aroma
Storing yeast starters
Reusing yeast is certainly one of those things that makes sense from a cost-savings perspective. Indeed, brewers have been harvesting yeast crops at the end of fermentation, temporarily storing the yeast and
Making Specialty Grains
The Wiz lavishly answers questions from two frugal homebrewers on saving your brewers yeast and making your own specialty grains.
Eliminating chill haze
Chill haze is the product of protein and polyphenol (tannin) interactions in beer and occur when beer is chilled, hence the name chill haze. There are various methods aimed at chill haze
Quick Fermentations
To answer this question I will assume that you do not have a chilly root cellar where you are fermenting lagers, and that most, if not all, of your homebrews are ales.
Should I Condition a Weizenbock?
I brewed a weizenbock with an OG of 1.070 and transferred it into secondary conditioning where it has been ever since at room temperature. I plan to keg it soon, but I was wondering, should I cold condition it first
Starch Conversion
If you achieve less than 100% of a brewer’s possible yield, are there not unconverted starches present in the beer that will cause a haze? Or are all the remaining starches insoluble?
