Mr. Wizard
Tips For a Quality Hazy IPA
Welcome back to the world of homebrewing after your quarter-century hiatus! Not sure where you are in the process of brewing your current batch of New England IPA and hope this answer
Handling With Frozen Fruit
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
Tricks to a better hefeweizen
German-style hefeweizen is one of my favorite styles of beer, and is a beer type that I feel pretty darn comfortable brewing, with two Great American Beer Festival medals in 2006 (gold)
Health and Homebrew
I am sure there are many opinions about how to answer your question. You could add all sorts of additives to a beer to make some sort of beer/protein booster drink, but
Lagering at Cellar Temperatures
The textbook answer to a question about the traditional lagering method is that lager beers are fermented at temperatures ranging from 46–54 °F (8–12 °C), often in open fermenters, until beer is
Protein rests when brewing with wheat
This is a great question, Richard. The short answer is no, you do not need to do a protein rest when brewing with more than 25% wheat. However, many brewers want to
Control Mash Temperature with a Propane Heating System
I think I have a solution to your quest that will work well without costing much money. All you need for this project is your propane burner, a pot, an immersion wort
Questioning Homebrew Recipe Design
I am one of those annoying folks who question things on a regular basis. Several years ago, I retired from the professional brewing world and moved back into the homebrewing space. One thing
An Unexpected Drop in Gravity
I want to begin with a true confession about how I write this column. Using no special system, I select questions for discussion from those that are sent into BYO. The best
Carbonating in Kegs or Growlers
This is a great question and one I always like answering. Beer can be conditioned, a.k.a. naturally carbonated, by capturing carbon dioxide produced by yeast in a conditioning tank, bottle, can, or
The Importance of Removing Trub
The range of methods used by brewers to produce beer certainly is not lacking of variety. There are commercial brewers of great, hoppy beers who accept high wort losses when high hop
Using Beer Burp to Help Judge a Beer?
This just goes to show that learning never stops. I can state with conviction that I have never heard or read about this method in decent circles. But I am choosing to
