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Mr. Wizard

398 result(s) found.

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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Effects of Wildfire Smoke On Hops

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I know that wine grapes grown near eucalyptus trees can pick up enough eucalyptus oil to impart the aroma to wine. So it is does seem possible in theory that hops grown

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Brewing Lagers for a Beginner

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One of the keys to brewing great lager beers, really, is keeping the fermentation temperature cool. There is no way to sugar-coat the importance of this fact. Lager beers that are fermented

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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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398 result(s) found.