Mr. Wizard
Always Question Your Instruments: III
On the surface, this question looks like a no-brainer. Of course the enzymes in the mash were deficient, right? 55% enzyme-free adjunct, longer than normal mash at a moderate temperature perfect for
Curing Sparging Woes
The likely culprit to this problem, assuming that you have been using the same basic recipe over the last 7–8 years, is beta-glucan from the flaked oats. I am betting on this
Digging Into Seltzer Nutrients
The answer to this question requires an upfront disclaimer about any bias or product promotions that may accompany my answer. I work for BSG (Brewers Supply Group) and we carry several products
Is There Any Harm Milling Twice?
To mill once, or to mill twice? That is the question — but why shall a brewer mill at all? Brewers mill malted barley for two purposes, extract yield and husk preservation,
Priming When Kegging
This is a popular topic and we have run many variations on this basic question in past issues of BYO. I believe that there are some reasons to keg condition and will
How long will my beer stay fresh in a keg?
Dear Mr. Wizard: I am thinking of kicking the bottle habit and kegging my beer instead. My biggest concern is storage temperature and how long my beer will stay good in a
Crank and Shake Carbonation
The “crank and shake” method to carbonate beer, which has a scrumptious name, is widely suggested and is probably the crudest method imaginable for carbonation. It is simply bad advice given by
Fix Over-Carbonated Kegs
I prefer to package beer in kegs for several reasons. Besides being convenient, perhaps the best thing about a keg is that it’s very easy to change the carbonation level in a
Storability of Counter-Pressure Filled Bottles
This is the question that every brewer who bottles their beer wants answered, and the answer depends on your bottling techniques. When carbonated beer is bottled, the shelf-life clock starts ticking. With
Counting Calories: Pastry Stouts
This is a fun question considering the source region; Empire Brewing in Syracuse and Cazanovia, NY has been brewing their Skinny Atlas Light since 1994 using water from Lake Skaneateles. Not sure
Hop Creep Revisited
I rarely answer similar questions in a single column, but this question pairs well with Greg Hutchinson’s question in this issue about over-carbonation and is a good follow-up to my “Hop Creep
Bottling From a Keg
Most bottled beers do fall into the 2.5 to 3.0 volume carbonation range, but there are styles that are typically carbonated to a much higher level. Many Belgian styles and German hefeweizens
