Mr. Wizard

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Combating Chloramine

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As far as chloramine removal goes, your “belt and suspenders” method is more than capable of removing chloramines from water. Just to very briefly hit this topic, carbon filtration is a great method that can be used to adsorb a wide range of compounds from water. One of the most common uses of carbon filtration

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Post-Souring Gravity

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Thanks for the interesting question, Duncan. The product you are using as your source of bacteria lists Lactobacillus plantarum as the only bacterial ingredient in this beverage. Lactobacillus plantarum is a facultative


Fermenting Lemon Juice

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It seems that people, past and present, have accidentally or intentionally fermented just about everything. The easy way to categorize alcoholic beverages is by raw material; beer is made from grains, wine is made from fruit, and mead is made from honey. One commonality with all of these beverages is that the starting point (brewer’s

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Priming When Kegging

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This is a popular topic and we have run many variations on this basic question in past issues of BYO. I believe that there are some reasons to keg condition and will give some practical considerations for you to mull over about this topic. Whether carbonating in bottles or in a keg, you must measure

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Multi-Batch Brewing

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The answer is yes! This is a great way to produce more beer volume from a brewhouse of a fixed size and is commonly used by commercial brewers around the globe. The economics of this are simple: Two single-batch fermenters cost 2 units of currency, one double-batch fermenter costs about 1.3 units of currency, and

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The Details of Step-Mashing

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Let’s start out with two quick answers to your questions. Heating time is definitely an important part of the mash and it most certainly should be counted. In fact, control over the heating rate is often overlooked as a tool in the brewer’s arsenal of methods to wrangle the enzymatic changes that occur during mashing.

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Handling With Frozen Fruit

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Hollywood movies generously apply dramatic license in all matters of the world. But when it comes to portraying the resurrection of frozen life forms, there is not much exaggeration when the organism is something like a bacterial or yeast cell. And most of us kind of know, perhaps without really knowing it, that freezing is

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The Not-So-Great Hop Fade

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Question and answer columns can be really frustrating for the writer when a question seems totally answerable until details within the question get in the way of the answer. Pesky details! This question contains a few of those gems. There are a few ways around this problem. One sneaky way is to carefully edit the

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Sparge Water Temperature

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The short answer to this question is no, sparging at 169 °F (76 °C) does not achieve the same thing as mashing out at the same temperature. The reason for this is two-fold. Let’s assume an infusion mash system comprised of 10.4 L (kilograms) water and 4 kilograms of malt (1.25 qts. water per pound

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Dry Hop Timing

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I have dry hopped during fermentation with yeast, blown yeast towards the end of fermentation and dry hopped, have racked beer from one fermenter to another before dry hopping, and have dry hopped beer in the keg. And yes, I do believe that yeast enzymatically change certain hop compounds during fermentation. I like these easy

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Tuning In to Water Profiles

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I have never written extensively about brewing water profiles and cannot knowingly comment about why this topic is usually addressed by reviewing the water profiles of historically important brewing centers. But I think I have a pretty good idea why this has been the approach and will answer your question from an assumption about the

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Priming sugar uses

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Rudy, I like your ideas! This question reminds me of lyrics from The Clash tune “Rudi Can’t Fail.” Now we get a rude and a recklessWe been seen lookin’ cool an’ specklessWe been drinking brew for breakfastRudie can’t fail Not saying you have been drinking beer with breakfast, but the idea of saving up priming

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424 result(s) found.