Mr. Wizard
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
Extract Addition times
This question really shows me how homebrewers have changed since the early days of the legal homebrewing movement in the United States. The early pioneer homebrewers in the mid to late 70s
Minimizing diacetyl in lagers
The first thing that comes to mind when contemplating diacetyl problems is yeast strain. I have not personally used Wyeast 2007 Pilsen Lager Yeast, but after reading its description and learning that
