Topic: Mr Wizard
Bottle Conditioning Brett Beers
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
Amylase Enzymes
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
Using Homegrown Hops
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
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
Barrel-Aged Beer Styles
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
Malting Wheat
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
Hop Quality
The HopRocketTM is an in-line hopping device intended for use with whole cone hops. These types of brewing tools can be used between the kettle and wort cooler for aroma additions, similar
Bottling from a Keg
Most bottled beers do fall into the 2.5 to 3.0 volume carbonation range, but there are styles that are typically carbonated to a much higher level. Many Belgian styles and German hefeweizens
Yeast Starters for Yeast Blends
If I had to choose between using an old mixed yeast culture that has the “correct” ratio of yeast cells that the yeast supplier used in the blend or using a vital
Stopping Fermentation
Halting a fermentation is certainly possible and some brewers do indeed use this technique to produce beer with residual sweetness. I don’t think you are looking for residual sweetness, but the topic
Higher Alcohols
The “hot” and solvent-like aromas you describe are associated with higher alcohols. The term “higher alcohol” is used to describe alcohols that have a higher molecular weight than ethanol, and grammatically, the
Hot Liquor Tank Temperatures
Paul, the direct answer to your question is “no”; using 200 °F (93 °F) water to heat wort with a copper coil heat exchanger is not going to hurt your efficiency. The important
