Mr. Wizard

433 result(s) found.

Green Peach flavors

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One thought comes to mind and that is acetaldehyde. Almost all homebrewers know about diacetyl and are often taught to dislike diacetyl with vigor. I am one of those brewers who really detests diacetyl in most beers. Oddly enough, I like a big buttery red wine or an oaky chardonnay with detectable diacetyl coming from

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What are the keys to an efficient wort chiller?

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So you want a techno-geek essay on heat exchangers? I’ll do my best here admitting up-front that mass and heat transfer are not subjects that I claim much expertise. But wort cooling isn’t rocket science and taking my advice, even if totally crazy, will not do anyone serious harm . . . so, yes, you

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Racking to a secondary fermenter

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Personally, I like to minimize the number of times wort and beer are transferred because with each transfer there is a risk of damaging the beer either by contamination or oxidation. I, like most brewers these days, use cylindroconical fermenters and the only time the beer is typically moved is after fermentation — either en

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Welding terms

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I have answered some stainless steel questions in the past and at the time Mr. Wizard was still cloaked by the wispy clouds of anonymity. Now that I have been unveiled I can write with a bit more authority on this topic. I am employed by one of the largest stainless steel equipment fabricators in

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Storing beer

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This question reminds me of an article written by G. Bruce Knecht and published in the Wall Street Journal on January 30th. In his simple-minded article, Mr. Knecht criticized breweries that use cryptic code dates on their bottles and suggested that beer should have clearly printed expiration dates like bread and milk. “A loaf of

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Tannins during a decoction

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This is a very good question that inevitably arises when knowledgeable all-grain brewers begin thinking about doing a decoction mash. The conventional rule is to mash-out at around 170 ºF (77 ºC) and not to exceed this temperature during wort collection for the reason you mention. In a traditional triple decoction mash, the mash begins

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Getting the most wort from the kettle

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This is really a straight-forward and easily addressed problem if you simply add a few more minutes and one additional step to your brew day — namely whirlpooling. And I’m not suggesting that you run out to the spa for a dip in a hot tub! The whirlpool method is used in nearly all commercial

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What ingredients produce the nutty flavor in a nut brown ale?

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I guess it really depends on the type of nut brown ale you are brewing. I mean if it is a peanut brown ale I would reach for more peanuts and if it is a hazelnut brown ale I would add more hazelnuts. Sorry, but I couldn’t resist the obvious! The nutty flavors found in

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When to harvest yeast

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  I always harvest and re-use our yeast (like other commercial brewers) and the accepted rule is that yeast should be cropped as soon as possible when its viability and vitality are at their peak. Some ale brewers continue to crop yeast from the tops of an open fermenter and this is done towards the

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Reduce the amount of phenolics in a beer?

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You are correct that a yeast strain is the most common cause of phenolic aromas in beer. The classic clovey, phenolic producing yeasts are those used for German-style hefeweizens. These yeasts convert


Brewing a “hybrid” style

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I haven’t brewed tons of off-the-wall beers in my brewing life, but every now and then I get the urge to stray from the norm. There are no rules to follow when you depart from a well worn trail so you just have to base your choices on experience with various ingredients and be able

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Is homebrew is an excellent source of vitamin B?

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I am not an expert in nutrition but am pretty handy at digging into questions and searching out answers. It does seem that people who choose not to eat animal products do have a tough time with fulfilling certain nutritional requirements and B-vitamins are on that list. Fortunately, yeast is a great source of B-vitamins

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433 result(s) found.