Mr. Wizard
Reverse Osmosis Water
The Wiz dives right into a question on water treatment and discusses lager conditioning.
Lagering Length
I think this question probably will generate two very different answers depending upon who you ask. In this case you asked me and will get my take on it. Let’s back up
Plate Chillers
This is a good question in that there is not a single answer. The company that puts bread on my table manufactures plate heat exchangers, among many other things stainless, and
Brewing with Belgian Candi Sugar?
Candy syrup or candy sugar (usually named “candi” sugar) is a fancy name for beet sugar that has been caramelized into syrup with a dark color and rich flavor. The flavor of candi sugar
Blending Yeast Strains
I know that my conservative brewing advice probably irritates many readers and I am likely going to irritate you with my answer, so please take no offense. So let me re-state your
Brewing Light Lagers
Brewing light lagers that have very subtle flavors atop a stark white canvas is difficult. Little flaws in the recipe balance and off-flavors easily masked by bigger beers stick out like a
Mixing Priming Sugar
I think this is an example of “six of one, half dozen of the other.” There is no “right” time to add priming sugar to the bottling bucket; both times work fine.
Keg Shaking to Carbonate
Controversy bubbles over quick carbonation, but the Wiz knows which way the gas goes.
Pineapple Brewing
Know what causes gushers? The Wiz does.
Measuring IBUs
Are IBUs like the Scoville units used to rate chilis? The Wiz gives a cool answer to this burning question.
Denatured Enzymes
Hey Joe . . . I heard you cooked your old alpha amylase down . . . how are you going to mash now? I guess if you believe the threads about
Mashing Enzymes
Your understanding of mashing is correct — sugars are not restructured when the temperature is increased from 117 ºF (65 ºC) to 122 ºF (68 ºC) — but I know a scenario
