Topic: Mr Wizard

368 result(s).

The Raw Deal With Raw Ales, Seltzer Nutrients and Grain Milling Considerations

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Not 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.

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Decocting While Recirculating? Also: Iodine Starch Testing and Defining Mash Conversion

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Is there a best-practice technique for decoction mashing while utilizing a recirculating mash system? The Wizard investigates this as well as a deep dive into what brewers mean when they say “enzymatic conversion is complete.”

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Yeast Propagation, Dialing in Your Brewing Water Profiles

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Feed yeast and they will grow . . . so why bother with these multi-step growth methods advocated by pundits? Mr. Wizard has some reasons. Also, find out about dialing in your water profile, whether using tap or reverse osmosis (RO) water.

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Oxidation Rates, Creating the Haze, and Pressure Fermenting in a Conical

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Learn how quickly beer can oxidize after packaging. Also a homebrewer has a question about getting hazy and another about making the most of their new conical.

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Tastes Great, Less Filling? Also measuring IBUs: Part science, practice, and opinion

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Creating a well-balanced, low-carbohydrate beer can be a challenge. The Wiz jumps down a rabbit hole to explore how some craft breweries and homebrewers may do just that. Also the topic of the value of the IBU rears its head again.

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Always Question Your Instruments, Brewing Water Tweaks and Fermentation Questions

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Brewers put a lot of faith in their instruments . . . but are they testing them? The Wiz answers several questions on this. He also covers adjusting alkalinity in reverse osmosis water.

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Curing Sparging Woes, Talking Oxidation, and the Subtleties of Beer Gas

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Pumpkin beers have always posed a challenge, but one seasoned pumpkin beer brewer faces an unusually cantankerous mash. The Wiz has some mash suggestions and also describes the nuances of beer gas and re-addresses hop fade in beer.

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Combating Chloramine and A Deep Dive Into The Dynamics of Glycol Chillers

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The Wiz responds to a question about how to remove chloramine from water. Also, for the growing legion of hobby and small-scale brewers using glycol fermentation control systems, learn some of the in’s and out’s to their proper use.

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Post-Souring Gravity, Multi-Batch Brew, Priming a Keg, and Fermenting Lemon Juice

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Do you know how much sugars are consumed during the souring process for kettle-soured beer? The Wiz explains Lactobacillus souring and has tips for multiple-batch brewing, priming in a keg, and making . . . lemon beer?

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The Not-So-Great Hop Fade, Step Mashing, and Frozen Fruit

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The Wizard delves into the mysteries of hop fade as well as the logic of adding frozen fruit to beer and the nuances of step-mash timing.

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Tuning In to Water Profiles, Dry Hop Timing and Sparge Water

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QMost water calculators I have used are based on water profiles of the cities where different beer styles are brewed. Wouldn’t it be a better way to show the water profiles of

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Too Much Yeast? Finishing strong, tricks to a hefe, and priming sugar uses

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QIt seems like I often hear about the “dire” effects from under-pitching yeast, but can’t say I’ve heard much about the consequences of over-pitching, besides the advice of: “Don’t do it.” Would

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368 result(s) found.