Mr. Wizard
How can you prevent a vacuum from forming in an airlock during fermentation?
What happened to your fermenter was due to the relation between gas temperature, volume and pressure. A sealed container will exhibit a decrease in gas pressure if the container is cooled and
Trying to Gauge the Speed of Oxidation
This is a terrific question and is well suited for a terrifically short answer. Beer oxidation can occur shockingly fast, especially if a beer is the sort to easily show off oxidized
Maximizing Your Pressure-Rated Conical
Thanks for the question from down under, Terry! Although the fermenter you describe is pressure rated and has a conical bottom, you can use it as you normally do with your carboys.
Feeling the Pressure
Atmospheric pressure does affect beer carbonation and dispense, but the answer to this question is a little confusing depending on where the beer being dispensed was carbonated, and how carbonation is defined.
Finishing A Fermentation Strong
Whenever there seems to be an attenuation problem with a batch, I think it always helps to go through a mental check list of the basics. This checklist of mine includes the
Priming sugar uses
Rudy, I like your ideas! This question reminds me of lyrics from The Clash tune “Rudi Can’t Fail.” Now we get a rude and a recklessWe been seen lookin’ cool an’ specklessWe
Yeast Dosing Specifics
The basic method for this process uses a carboy and plastic bottling bucket, and begins with relatively clear beer. If you want maximal clarity, cold crashing definitely makes a big difference; this
Carbonating in a Unitank
There a few ways to go about carbonating beer using a stone, and I think your approach is sound, but needs a few changes. I will review the method that has worked
Converting starches
One of the most important aspects of measuring anything is to understand what is being measured and how the measuring device works. The iodine test indicates the interaction between iodine and the
Dip hopping further explained
A. It’s not often that we receive two questions related to the same topic at roughly the same time. Seems that the stars are aligned, and inquisitive brewers are again interested in
Calculating Ice Requirements For Wort Chilling
Cold water tanks are commonplace in commercial breweries because they are handy reservoirs of cooling potential and help to spread the cooling load on refrigeration systems associated with wort cooling from as
Using Yeast Nutrients
This is a great question. Before digging into details, you make an interesting observation about the “Oak It Up” article. On the surface, a brewer may assume that recipes calling for nutrients
