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Mr. Wizard

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Boil Timing

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In a very general sense the time required to bring wort to a boil can cause problems when the time is too long. Holding hot wort for extended time periods leads to

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Re-Pitching Yeast

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Re-pitching of yeast is a normal method used by brewers around the globe. Although the practice is simple, there are a few rules that may make the method less than ideal for

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Aerating With Oxygen

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Before jumping into the mechanics of oxygenation, I want to touch on oxygenation versus aeration. Yeast require oxygen to grow since oxygen is a component of healthy cellular membranes. When brewing fermentations

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Increasing Mash Efficiencies

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This question reminds me of a phone call I once received from a winemaker who was considering building a brewery, and the plan was to build a 400-barrel brewhouse (12,400 gallons per

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Over-Carbonating My Bottles

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I think your problem is too much sugar added for bottle conditioning. But before I jump into this topic, I want to focus on the state of beer when it is opened.

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Brewing With Fruit – How Much?

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Fruit beers run the gamut from being so subtle that the fruitiest part of the beer is the name, all the way to the extreme where the intensity of the fruit approaches

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Adding Malt Extract to a Mash

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I love this idea for a number of reasons. The first reason is that many malt extracts seem to be less fermentable than the preference of my palate. If you open a

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Transferring to Secondary Fermentation

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Fortunately for homebrewers there are convenient ways to move beer around without ruining your homebrewed suds with the ill effects associated with oxygen. As you mention in your question, one handy method

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Sparge Temperatures

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I remember when I first began homebrewing back in 1986 and almost immediately wanted to start brewing all-grain. At that time the information related to homebrewing was a little more difficult to

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Wild Yeast Pitch Rates

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Pitching rates for wild yeast and bacteria are really all over the place. Brettanomyces species can be used in place of Saccharomyces species for the primary fermentation of wort into beer. Brettanomyces

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Double filtering homebrew

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The first question that really should be answered is why do brewers filter beer? Some brewers filter beer to make it clear and pretty, some filter beer so that they don’t have

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What style should I barrel-age?

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One of the most common beer types to age in bourbon barrels is strong stout. The rich, roasted flavors from the stout marry well with oak, vanilla, coconut, and Bourbon notes from

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367 result(s) found.