Mr. Wizard
Green Peach flavors
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
What are the keys to an efficient wort chiller?
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
Racking to a secondary fermenter
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,
Welding terms
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
Storing beer
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
Tannins during a decoction
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)
Getting the most wort from the kettle
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
What ingredients produce the nutty flavor in a nut brown ale?
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
When to harvest yeast
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
Reduce the amount of phenolics in a beer?
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
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
Is homebrew is an excellent source of vitamin B?
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
