Mr. Wizard
Should I Condition a Weizenbock?
I brewed a weizenbock with an OG of 1.070 and transferred it into secondary conditioning where it has been ever since at room temperature. I plan to keg it soon, but I was wondering, should I cold condition it first
Brewing with Belgian Candi Sugar?
Candy syrup or candy sugar (usually named “candi” sugar) is a fancy name for beet sugar that has been caramelized into syrup with a dark color and rich flavor. The flavor of candi sugar
Measuring IBUs
Are IBUs like the Scoville units used to rate chilis? The Wiz gives a cool answer to this burning question.
Denatured Enzymes
Hey Joe . . . I heard you cooked your old alpha amylase down . . . how are you going to mash now? I guess if you believe the threads about
Mashing Out
Mr. Wizard
Fermentation Temperatures
I want to clarify my understanding of your question. Your question is about fermentation temperature and this question came to you when you were pouring your wit. I will address this question,
Brewing Process: Homebrew vs Brewpub
In a very generalized sense, all beer is made using the same basic steps. All beer begins as wort that is then fermented, aged, clarified to some extent and packaged. The biggest
Brewing While Camping
I love the adventurous spirit of the West. Add this to the reflex for creative thinking common to homebrewers and out comes Gabe’s Nuts and Berries Trail Ale. I must admit that
Are welding oxygen canisters safe to use for wort aeration?
The short answer to your question is that welding grade oxygen is probably OK for homebrewing. I know that the only difference between medical grade and welding grade oxygen at my
Equipping a kegerator with gas on the outside
There is something about homebrewing that seems to result in debates about the home. The most frequent seems to involve brewers commandeering the kitchen and leaving it a wreck. This,
Steam sanitation
Heat, especially moist heat, is an excellent way to sanitize and even sterilize brewing equipment. If you partially fill your keg with water, bring it to a boil and restrict the flow
Open Fermentations
The Wizard weighs in on open fermentation at home.
