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Mr. Wizard

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Too Much Yeast? Is over-pitching a problem?

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Averbelen et al. (Impact of Pitching Rate on Yeast Fermentation Performance and Beer Flavour, Applied Microbiology Biotechnology (2009) 82:155–167) demonstrated that increasing pitching rates of lager yeast from 10 to 120 million

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Fading Hop Character

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I think the most difficult thing about trying to troubleshoot brewing problems in my column is not being able to taste the beers that I am being asked about. I sometimes flash

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Bottle Bombs

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Bottle bombs are really scary because glass shrapnel can cause severe injuries. The first question that always comes to my mind when hearing about this problem is “how old is your glass?”

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Mystery Fermentation

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True mysteries are rarely encountered in a brewery when the facts related to a particular problem are at hand. The problem lies in obtaining the facts and this is particularly true when

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Adding Water to a Boil

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Brewers, and those of us brewers who write about brewing, have all sorts of rules of thumb to help guide us through our brewing journeys. Boil time is one such rule. Some

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Hot-Side Aeration

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Identifying that one problem, the thing responsible for the majority of brewing issues, is the dream of every brewer who knows that their beer is just one step away from greatness. And,

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Terminal Gravity Woes

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Alpha amylase can be added to the fermenter to aid in attenuation, but it has limited efficacy in converting dextrins and starch into fermentables. The primary role of the endoenzyme alpha amylase

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Hop Creep Revisited

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I rarely answer similar questions in a single column, but this question pairs well with Greg Hutchinson’s question in this issue about over-carbonation and is a good follow-up to my “Hop Creep

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Bottle-Condition Like A Champ

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I am not sure how Affligem goes about bottling their beers, but your question generally applies to bottle-conditioned beers, especially those that have very little yeast sediment in the bottle. There are

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Over-carbonation issues

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This general phenomenon is loosely referred to as gushing and has numerous causes in beer. Typically there is a primary culprit in a case of gushing, but it is not unusual for

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Feeling the Pressure

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Atmospheric pressure does affect beer carbonation and dispense, but the answer to this question is a little confusing depending on where the beer being dispensed was carbonated, and how carbonation is defined.

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Tips for Unitank Users

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The best treatise I have read about the development and use of unitank fermenters is in the textbook Brewing Yeast and Fermentation by Boulton and Quain. Although the subject is covered in

398 result(s) found.