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Mr. Wizard

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A Look Inside Crystal Malts

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Morrey, thanks for letting me know that my material from 2000 is still being read today! Crystal, also known as caramel malts, do contain a mixture of fermentable sugars, non-fermentable Maillard reaction products, and starches that can be hydrolyzed during the mash by alpha and beta amylase. Not all crystal malts are produced in the

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Brewing a Brut IPA

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Brut IPAs are the current IPA rage blazing across the nation. Kim Sturvandt at Social Kitchen & Brewery in San Francisco is credited with being the first brewer to create this type of IPA at the end of 2017. Since that time, this beer style has spread to other Bay Area brewers and beyond to

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Yeast Dosing Specifics

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The basic method for this process uses a carboy and plastic bottling bucket, and begins with relatively clear beer. If you want maximal clarity, cold crashing definitely makes a big difference; this is true of gravity clarified, fined, and filtered beers. Independent of clarifying methods you may use, ale fermented at 68 °F (20 ˚C)

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Brewing a Hop Bomb

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As simple as it sounds, many brewers who are brewing super hoppy beers are using lots and lots of hops! And I do mean lots of hops. Back in the 1980s, few beers in the world contained more than 1 pound of hops per US beer barrel (this is equivalent to 2.6 ounces/5 gallon batch,

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Carbonating in a Unitank

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There a few ways to go about carbonating beer using a stone, and I think your approach is sound, but needs a few changes. I will review the method that has worked for us at the Springfield Brewing Company in Springfield, Missouri for the last 20 years because what we have is not too different

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Flavors from yeast starter

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I have a routine when preparing to answer questions for my column, and this routine begins with editing questions that come into BYO magazine from email, social media, and snail mail. It is tempting to edit your question because your use of the word “trub” can be interpreted two ways. In the context of your

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Cacao Nibs Advice

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With any brewing ingredient it is helpful to consider what the ingredient contributes to beer, how the contribution is best transferred from the raw material to the wort and/or beer, if there is any benefit to cooking the ingredient, and if there are microbiological risks associated with the ingredient or flavorant, e.g., used oak barrels.

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Digging into the Hazy IPA

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It is easy for us “old-school brewers” to joke about the cloudy-IPA style, and dismissively suggest to just do the opposite of what is required to make clear beer. Although there is truth in this suggestion, it requires an in-depth understanding of physical stability that is not exactly common knowledge. In brewing jargon, the term

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Wedding Stout Ideas

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I have been holding this question for several months, scratching my head each time I read it. I now have a pretty good answer that I hope is not too late to help you with your quest to celebrate your friend’s wedding with a special brew. The “summery stout” descriptor is definitely interesting, and part

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Mr Wizard’s Top Homebrewing Tips

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Wow, nothing like an open-ended question! I do have a single thought about brewing that influences my general approach, and that is to keep brewing processes as simple as possible unless there is a specific need to add complexity. With this idea in mind, here are some tips that ring true to me. I hope

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Training Your Palate – Beer Sensory

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I have used kits and commercially available beers for flavor training, and they both have pros and cons. I like to use color as an example when explaining the challenges involved in flavor training. When a color is explained to sighted people, a color swatch is shown along with a name. End of story. Pretty

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Quick Carb Method To Avoid Overcarbing Keg

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In my brewing opinion, the only redeeming quality of the old crank and shake method of beer carbonation is that it may properly “carbonate” beer to a desired level when correctly executed. That’s on a good day. On a bad day? I really cannot imagine a day much worse than the one you describe. You

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424 result(s) found.