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Mr. Wizard

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Tips For a Quality Hazy IPA

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Welcome back to the world of homebrewing after your quarter-century hiatus! Not sure where you are in the process of brewing your current batch of New England IPA and hope this answer helps clear up a few things in your quest for unclarity. My basic advice is to give your beer a few days in

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Trying to Gauge the Speed of Oxidation

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This is a terrific question and is well suited for a terrifically short answer. Beer oxidation can occur shockingly fast, especially if a beer is the sort to easily show off oxidized

Measuring IBUs: Part science, practice, and opinion

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My view about how international bittering units or IBUs are used by the modern brewer is a blend of science, practice, and opinion. The science behind the IBU is something I have covered many times in past columns, so I will be brief. The original IBU method, and one that is still used by many

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Tastes Great, Less Filling? Crafting low-carb beers

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The keys to clearly understanding this topic are knowing about the types of starch present in a brewery mash and how malt enzymes act upon these large carbohydrates, appreciating how exogenous enzymes can be used to step beyond the boundaries of malt enzymes alone, and considering alternative ingredients that leave little to no residual carbohydrates

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Always Question Your Instruments: III

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On the surface, this question looks like a no-brainer. Of course the enzymes in the mash were deficient, right? 55% enzyme-free adjunct, longer than normal mash at a moderate temperature perfect for producing highly fermentable wort. And the distiller even cooked the flaked corn just to be sure that the corn starch was gelatinized before

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Always Question Your Instruments: II

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If fermentation is truly complete, what you are seeing in your airlock is most likely the signs of carbon dioxide in the beer equilibrating with the environmental conditions of temperature and pressure. While it may seem that freshly fermented beer should already be in equilibrium with the environment, it’s probably not because carbon dioxide is

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Always Question Your Instruments: I

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My column usually lacks a theme within a single issue and my answers tend to be long, but this short answer is going to contribute to a theme in this issue about trust, as in don’t blindly trust what your instruments are telling you. To recap your question, your measured wort temperature quickly jumped to

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Brewing Water Tweaks

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Grain bill, grist ratio (mash thickness), and salt additions all affect mash pH. I am not going to address specific how-to details related to the EZ Water Calculator in this answer, but after playing around with this spreadsheet I can verify that the tool does not “suggest” salt additions to balance the pH; you need

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The Subtleties of Beer Gas

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Years ago I was talking to a crusty dude named Larry who worked for a local beer distributor about the dirty draft beer tricks that can be played by competing distributors. Larry

Talking Oxidation and Hop Fade

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Follow-up to previous answer: I answered a question from Scot in Chicago, Illinois that was published in the November 2019 edition of BYO. His question was about hop fade and why some of his recent New England IPAs lost hop aroma quickly after packaging. Scot let me know in his question that he was a

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Curing Sparging Woes

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The likely culprit to this problem, assuming that you have been using the same basic recipe over the last 7–8 years, is beta-glucan from the flaked oats. I am betting on this ingredient because the problem you describe is typical for how high-molecular weight beta-glucan gums associated with certain grains, most notably unmalted oats, rye,

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A Deep Dive Into The Dynamics of Glycol Chillers

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Your question brings up several interesting points that could be expanded into deep dives into topics that most homebrewers would not find very useful, so I will avoid spending too much time

424 result(s) found.