Mr. Wizard
What are some tips for making gluten-free beer?
Celiac Disease is an immune reaction to certain gluten proteins found in wheat, barley, rye and oats. This means that when a brewery brews a beverage specifically for this group of people
Calculating IBUs from continual hopping
There is a basic formula that can be used to calculate the weight of hops added to wort during boiling, which is: Hop weight (grams) = ((liters wort) * (IBU contribution of addition)
Making Specialty Grains
The Wiz lavishly answers questions from two frugal homebrewers on saving your brewers yeast and making your own specialty grains.
Reverse Osmosis Water
The Wiz dives right into a question on water treatment and discusses lager conditioning.
Reduced Mash Times
There are some brewing topics I address because I have been asked, and some subjects I opine about whether asked to or not. And there are some things I tend to avoid.
High OG Measurements
The easy thing to do here is to stick to lower gravity beers and you won’t have to address this problem. But if you are like most homebrewers and craft brewers who
Mash Stirring
There is indeed much information about mash stirring and the use of agitated mash mixers is the norm in modern commercial breweries. The primary reason for stirring the mash is to provide
Caraway Seeds
The Wiz gives a spicy answer to a question about caraway seeds.
Single malts
The Wiz has just one thing to say about single-malt Pilsner.
Can I mash in an oven?
The oven-mash method can be effective. A very slow increase from 100° to 150° F will give all mash enzymes an opportunity to convert the starches in malted barley into fermentable sugars.
Racking to a secondary fermenter
Personally, I like to minimize the number of times wort and beer are transferred because with each transfer there is a risk of damaging the beer either by contamination or oxidation. I,
dry hopping vs using a hopback?
Most brewing techniques are touted by a long list of advantages. Dry-hopping, which means adding compressed hop cones or hop pellets to beer or fermenting beer, can be “sold” by its ability
