Topic: Mr Wizard

Scaling Up Recipes

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The hard part about answering this question involves determining IBUs in a beer. For the moment, let’s ignore the elephant in the room and pretend that that is not so difficult for


Easy Aeration

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The low-cost method I described uses a tee where the wort flows horizontally into the center branch of the tee and down from the bottom leg. As liquid flows through the tee,

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Kegerator Temperature & Carbonation

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When you carbonate beer you need to use the actual beer temperature to determine the head pressure required to hit your target. The easiest way to do this in a small keg


Kettle Souring

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It seems that many sour beers are being brewed these days that are clean, tart, and a great base on which to layer other flavors. At the 2015 Great American Beer Festival

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Marijuana Beer

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Let’s get one thing clear, legalization of marijuana has absolutely nothing to do with this topic. Seriously. I can’t believe this question is being asked by a resident of the greater-Portland area!

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Storing Kegs

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Kegging in a simplistic sense is not much different than bottling. The biggest differences between a keg and a bottle are the size of the container and how the beer is removed

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Bottle Conditioning Brett Beers

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Brettanomyces yeast strains are so-called super attenuators because they secrete enzymes that break down carbohydrate dextrins that remain in wort following mashing. The products of these enzymatic reactions are fermentable. So in

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Amylase Enzymes

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At first glance, wort fermentability could be the problem with this brew. It seems that plenty of healthy yeast was used, the wort was well oxygenated and fermentation conducted at a very

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Using Homegrown Hops

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Whole cone hops are generally added to the brew kettle in a compressed form because hops are dried and compressed into large bales after harvest and stored like this until use. Brewers


Filtering Homebrew

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The first question that really should be answered is why do brewers filter beer? Some brewers filter beer to make it clear and pretty, some filter beer so that they don’t have

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Barrel-Aged Beer Styles

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One of the most common beer types to age in bourbon barrels is strong stout. The rich, roasted flavors from the stout marry well with oak, vanilla, coconut, and Bourbon notes from

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Malting Wheat

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Grains are malted so that starch contained in the grain endosperm can be released into solution during mashing. The changes that happen during malting are collectively termed modification. And the thing that

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