Topic: Mr Wizard

Transferring Hop Trub to the Fermenter

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Right or wrong, I long ago viewed the production of beer to include many steps where things are modified, separated and moved to the next step of the operation. The malting process,

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Brewing Rauchbier

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Thanks for asking about our “I Wanna Rauch” rauchbier! This beer was brewed in collaboration with Keith Wallis as a Pro-Am entry at the Great American Beer Festival. Keith’s “I Wanna Rauch”

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Mash Temperatures

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Unfortunately, enzymes do not “renature” once they have been heated to the point of thermal inactivation and later cooled. Enzyme denaturation can be likened to cooking an egg, since egg whites and


Warm Fermenting Yeast

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What’s that old adage? When the Pacific Northwest presents you with warm, summer weather get outside and enjoy it before the rain returns. Or is that just the hype intended to ward

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Adjusting Water pH

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This is a question that I have never been asked and did a little digging. The reason for the digging is the very low pH of your well water. Most well water

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Barrel Aged Cider

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  Cider certainly has become quite popular in recent years and with the popularity has come many very nice ciders on the market. In my opinion this is all the more reason

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Yeast Washing

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I too question the desire of many brewers to acid wash their yeast. But before diving into why yeast washing is used I want to touch on another topic raised in your

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Barrel Preparation

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Bourbon barrels can be used to produce some really great beers. At Springfield Brewing Company, like many craft breweries, we use bourbon barrels for some of our beers. Our anniversary beer for


Filtering Before Bottling

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Earlier this year Ashton Lewis participated in an “Ask Mr. Wizard” Q&A on BYO’s Facebook page where questions flew in over a two-hour timeframe. He provided quick and concise answers to over

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Oxygen Absorbing Caps

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Earlier this year Ashton Lewis participated in an “Ask Mr. Wizard” Q&A on BYO’s Facebook page where questions flew in over a two-hour timeframe. He provided quick and concise answers to over

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CO2 Flushing

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Oh boy, this topic is one that I have some pretty strong thoughts about! I will start by throwing out a few numbers to answer your question about gas weight and density.

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Combating Astringency

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All is not lost when a batch of beer is spotted that may eventually be ascribed with the scarlet letter “A” for astringency. The key with this statement is that the beer


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