Topic: Mr Wizard

385 result(s).

Sparge Temperatures, Overcarbonation, Frozen Beer, and Brewing Calculations

Digital and Plus Members Only

Brewers often have a specific routine when it comes to lautering their mash. But in reality it’s a very forgiving process. Mr. Wizard provides his thoughts on this key step as well as overcarbonated kegs, a frozen beer crisis, and brewing calculations


A Kettle/Fermenter Conversion and The Time Traveling Brewer Has Some Advice

Digital and Plus Members Only

A homebrewer obtains a beast of a stainless steel tank and is looking to modify it into a brewing kettle and fermenter. Mr. Wizard walks him through the steps he recommends. Also, take a trip back to brewing in medieval times and the advice a modern brewer could take away from it.


Fermentation Under Pressure, A Solera System, A New Flavor in a Classic Beer, and Cooking Beer

Digital and Plus Members Only

Fermenting beer under pressure using a spunding valve in a pressure-rated vessel is something many homebrewers have been experimenting with and Mr. Wizard has some pointers. Also, find out about a solera system, a new flavor in a classic beer, and removing alcohol through heat.


Carbonating Thoughts, Star San Water Temperature, and Sprouted Grains

Digital and Plus Members Only

A homebrewer wonders about carbonating his beer in a keg or growler. Mr. Wizard explains the safety concerns with these two options. Also, is Star San supposed to be diluted in warm or cool water? Get the answer and the scoop on sprouted grains.


Low-Alcohol Beer Production, Gravity Drops and the Effects of a Cold-Water Extraction

Digital and Plus Members Only

Low- and no-alcohol commercial beer production has seen a noticeable uptick in recent years, especially in the craft beer world. Mr. Wizard explains how to produce one in your homebrewery. Also, an unexplained drop in gravity and re-using cold-mashed grains.


Fermentation Temperatures, Balancing a Draft System, and Honey Malt

Digital and Plus Members Only

A lot of attention is paid to fermentation temperature, and for good reason. But are we focusing on the right details? Get the meaning of this statement, along with the Wizard’s explanation on calculated draft tubing length disparities and honey malt.


Removing Trub, Munich Malts Explained, D-rests, and Dip Hopping

Digital and Plus Members Only

How 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 Only

A 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 Only

Is 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 Only

Is 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 Only

The 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 Only

A 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.


385 result(s) found.