Mr. Wizard
Using Allspice
One of the easiest ways to work a spice into beer recipes is to consider how the spice is used in cooking and then create a beer that mimics the food concept.
Brewing a Hop Bomb
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
Tips for Unitank Users
The best treatise I have read about the development and use of unitank fermenters is in the textbook Brewing Yeast and Fermentation by Boulton and Quain. Although the subject is covered in
Revitalized Fermentation
I have seen this type of unusual behavior before. Most of the cases I have personally noted have been due to under-pitching yeast. Most brewers agree that pitching rate should proportionally follow
Subbing DME for LME
Both DME and LME are great options for homebrewers looking to brew without the hassle of mashing. In general, DME has a longer shelf life than LME because of its lower water
Brewing With Fonio
Fonio caught the attention of Garrett Oliver of Brooklyn Brewery in 2019 by way of a TED Talk, “A Forgotten Ancient Grain that Could Help Africa Prosper,” presented in 2017 by Senegalese
Dip Hopping Contact Time
Much of what is known about dip hopping comes from the brewers at Kirin Brewing who developed the method. The method adds hop pellets before fermentation where the hop matter remains in
Brewing Light Lagers
Brewing light lagers that have very subtle flavors atop a stark white canvas is difficult. Little flaws in the recipe balance and off-flavors easily masked by bigger beers stick out like a
Scavenging Oxygen
Oxygen is a problem for beer at all stages of the process following the early stages of fermentation because many of the flavor-active compounds created by yeast are changed, i.e., chemically oxidized,
