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Mr. Wizard

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Nitro Beer

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The process of adding nitrogen to beer is referred to as nitrogenation. This is somewhat of a misnomer since nitrogenated beers also contain carbon dioxide and the gas blend used for the

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Fix Over-Carbonated Kegs

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I prefer to package beer in kegs for several reasons. Besides being convenient, perhaps the best thing about a keg is that it’s very easy to change the carbonation level in a

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Crank and Shake Carbonation

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The “crank and shake” method to carbonate beer, which has a scrumptious name, is widely suggested and is probably the crudest method imaginable for carbonation. It is simply bad advice given by

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Force Carbonating Method

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The easiest and best way to properly carbonate your beer is to exercise a little patience and to equip yourself with the proper tools. In the case of carbonation, a gas table

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Appropriate Carbonation Levels

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In the United States, carbonation level is expressed in volumes of carbon dioxide. A volume of carbon dioxide is defined as the volume of gas that could be removed from a volume

Strong Chemical Taste in Kegged Beer

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Chemical off-flavors are frequently encountered in beer and can be caused by numerous factors. The most obvious cause comes from traces of cleaning or sanitizing chemicals left on equipment surfaces after use.

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Removing Soda Flavor from a Keg

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Ahhh, the old root-beer beer. This reminds me of a time when I screwed up a beer experiment with the remnants of a root beer experiment. We had three groups in our

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Are Bottles or Kegs better for long term beer storage?

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So how do bottles differ from kegs? If bottled properly, they really should have similar storage properties. The big difference with bottling a five-gallon batch versus kegging a five-gallon batch is roughly

Temperatures affects on beer stored in kegs

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The answer to this question has plagued brewers since beer was first conceived or however it came into being. Many famous scientists studied the spoilage of beer and wine, and Louis Pasteur

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Minimizing Hop Sludge

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Copious volumes of hop sludge are a real problem for brewers who are in pursuit of hugely hopped beers because this sludge represents wort loss and batch size contraction. The net result

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Adding Body

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The old thin-bodied stout is definitely one of the more frustrating flaws for this particular style. From what I have observed, this flaw is often associated with stouts that are brewed in

More Mash Space

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Sizing brewing vessels is part of my job with the Paul Mueller Company. When I am sizing mash mixers for brewing applications where the mash is conducted in a stirred and heated

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381 result(s) found.