Mr. Wizard
Yeast off-flavors and clarifying beer?
One of the best ways for homebrewers to clarify beer is to simply move the carboy to a refrigerator and hold it cold (38° F is ideal)for at least a week. Chilling
Convert a keg to a kettle with a spigot
Jeremy, this sort of question comes about once a year and when I answer I always “beat up” the questioner . . . so I hope you’re a good sport! Okay, just
What ingredients produce the nutty flavor in a nut brown ale?
I guess it really depends on the type of nut brown ale you are brewing. I mean if it is a peanut brown ale I would reach for more peanuts and if
Upping IBU’S
Is good hop utilization getting you down? Take some advice from the Wiz. Plus: Enzymes can be a great tool in brewing – how do you stop them?
The Salty Truth About Softeners
Potassium chloride is commonly sold as an alternative to sodium chloride. Those companies that market potassium chloride make the point that it doesn’t do all the terrible things to the body that
Wort Volume
This question really has more to do with sparging than it does with the volume of wort to boil. An all-grain brew begins with the mashing process. During mashing, starch is converted
Where do calories in beer come from?
There is really no reason to argue about this because you are both partially correct. An average 12-ounce serving of a “domestic-style” beer contains about 14 grams of ethanol and 11 grams
Can you mash overnight and sparge in the morning?
I am a great fan of methods that make things easier and this method is certainly a time-saver when it comes to scheduling those precious weekend hours. To me, saving time is
IPA is too dry
our problem in a nut shell is yeast selection. Champagne yeast is one of those yeast strains that tends to be highly attenuative and creates a very dry finished product. I am
CPVC vs copper to move wort
The most important thing to consider when evaluating materials of construction is product compatibility. CPVC or chlorinated polyvinyl chloride is a heat resistant type of PVC and is rated for continual exposure
Reduce the amount of phenolics in a beer?
You are correct that a yeast strain is the most common cause of phenolic aromas in beer. The classic clovey, phenolic producing yeasts are those used for German-style hefeweizens. These yeasts convert
How do commercial breweries lager so quickly?
Commercial brewers determine the length of their lagering period by defining what they want to accomplish during lagering. Most of the changes that occur during lagering do not require two months or
