Mr. Wizard
Sodium metabisulfite to clear chloramine
This is an interesting question and I did some digging to come up with a good answer for you. Dechlorination is important to brewers for flavor reasons. Compounds called chlorophenols are formed
Add citrus flavor to beer
Your description reminds me of something in between a malternative and the classic beach side invention of a cold brew garnished with a wedge of lime. I must confess I too like
Dried vs liquid malt extract
There is absolutely no reason not to use dried malt extract (DME) exclusively for your recipes, although there are fewer choices in color with dried extracts than there are with liquid extracts.
Can I avoid yeast in the bottle when bottle conditioning
So you’re one of those picky brewers who wants the best of both worlds! Fortunately, there is a way to have bottle-conditioned beer sans yeast cake, but rough filtration is not the
Convert a keg to a kettle with a spigot
Jeremy, this sort of question comes about once a year and when I answer I always “beat up” the questioner . . . so I hope you’re a good sport! Okay, just
CPVC vs copper to move wort
The most important thing to consider when evaluating materials of construction is product compatibility. CPVC or chlorinated polyvinyl chloride is a heat resistant type of PVC and is rated for continual exposure
IPA is too dry
our problem in a nut shell is yeast selection. Champagne yeast is one of those yeast strains that tends to be highly attenuative and creates a very dry finished product. I am
Lack of head
foam is one of those things that seems to come magically when things are going right. Just as it can come without doing anything special it can also be frustratingly absent even
Bugs in grains
: I am not entirely clear on your brewing process and will get to those pesky bugs in a moment. I am going to assume that you are an extract brewer using
Hop bags
My overall philosophy with brewing is extremely simple and goes something like this: “If the method works to produce good tasting beer with the desired aroma, stability, appearance and material yields —
Calculate brewhouse efficiency
The easiest way to calculate brewhouse efficiency is to go metric! You need four pieces of information to perform this straightforward calculation. The data you need is: post boil wort volume in
Beano to lower the carbohydrates
Mr. Wizard respons: Beano Brau . . . now that’s a real blast from the past. I remember reading this article and thought the idea seemed credible, but never gave it a
