Topic: Mr Wizard
Removing Trub, Munich Malts Explained, D-rests, and Dip Hopping
Digital and Plus Members OnlyHow important is it to remove the trub before fermentation? Get the Wizard’s thoughts on this topic as well as an in-depth look at Munich-style malts, the importance of diacetyl rests, and a primer on dip hopping.
Using a Corny For Primary, The Need for Sterilizing and Uses for a Spare Fridge
Digital and Plus Members OnlyA reader is interested in any shortcomings of chilling and fermenting beer in a Corny keg. Also get the scoop on the importance of sanitizing and various uses for that spare refrigerator you might come across.
Do Adjuncts “Dry Out” Beer? Fining Beer, Smoky Off-Flavor, and pH 7
Digital and Plus Members OnlyIs there a good reason that brewers add corn or rice to beer to “dry” it out? Learn the answer to this as well as Mr. Wizard’s favorite way to fine beer, possible causes to a smoky off-flavor, and why distilled water can’t be used to calibrate a pH meter.
Flaked versus Rolled Grains, Gelatinization, Identifying an Infection, and Draft Cleaning
Digital and Plus Members OnlyIs there a difference between rolled and flaked grain? Also learn about gelatinization, clues to a beer’s odd appearance, and the Wizard’s guide to cleaning a draft system.
Keys To Great Weizen, Using Fresh-Picked Hops, Aging Beer, and Beer Burps
Digital and Plus Members OnlyThe Wizard provides tips for crafting a high-quality hefeweizen. Readers also seek advice on using freshly picked hops, a homebrewed beer’s lifespan, and if there is any merit to judging beer based on a beer burp.
A Beer’s Changing Profiles, Copper Questions, and Kräusening For Homebrewers
Digital and Plus Members OnlyA homebrewer trying to clone a beer finds his version has a changing taste profile. Mr. Wizard has some thoughts as to why this may be. Also learn about cleaning copper equipment and the old-school technique of kräusening.
Selecting A Fermenter And The Intricacies Of Shelf Stability
Digital and Plus Members OnlyWith a plethora of options available to homebrewers, selecting a fermenter is not a simple task. Mr. Wizard explores some of our options as well as how to stabilize beverages that have been sweetened just prior to packaging.
Troubleshooting A Recipe, Beer Spicing, Using Sanke Kegs, and Priming A Keg
Digital and Plus Members OnlyA pair of readers have questions regarding recipes, one in planning and another post-mortem. The Wiz also has recommendations for a gas leak in a draft system and priming beer in a keg.
Lagering Techniques and Two Water Chemistry Questions
Digital and Plus Members OnlyMr. Wizard explores a lagering technique that popped up on a Czech brewing forum. Also, two readers ask questions regarding water chemistry.
Measuring Mash pH, Wort Aeration, and Beer In A Bag
Digital and Plus Members OnlyAll-grain brewers know it takes a few minutes of mixing to get the mash temperature to stabilize. But how about mash pH? The Wizard also offers advice on wort aeration temperature and cask ale-style beer in a bag.
Fine-Tuning Bitterness, Reusing Yeast, Dry Hops in a Carboy, and a Racking Question
Digital and Plus Members OnlyA reader wants to know his options for adjusting a beer’s bitterness post-fermentation. Also, multi-generational yeast, dry hopping in a narrow neck carboy, and early racking dynamics.
The Raw Deal With Raw Ales, Seltzer Nutrients and Grain Milling Considerations
Digital and Plus Members OnlyNot boiling your wort then pitching with a traditional strain of yeast has been dubbed brewing a raw ale. The Wiz delves into questions surrounding this technique of brewing as well as hard seltzer nutrients and milling already crushed grains.