Topic: Mr Wizard
Are welding oxygen canisters safe to use for wort aeration?
The short answer to your question is that welding grade oxygen is probably OK for homebrewing. I know that the only difference between medical grade and welding grade oxygen at my
Why is it that draft beer seems smoother and less bitter than bottled beer?
I think there are a few reasons why draft and bottled beer taste different and some of the reasons may recolor your view of draft beer. Some breweries actually have different
Bottle Colors
Thanks for the great comment with respect to my answer about hops and skunkiness, Jake. I have spent several hours reading and have gained a new appreciation for glass and the
Equipping a kegerator with gas on the outside
There is something about homebrewing that seems to result in debates about the home. The most frequent seems to involve brewers commandeering the kitchen and leaving it a wreck. This,
Beers dispensed with nitrogen
Wizard relies: Although I have been known to do my fair share of trash talking, I tend to avoid jabbing with groups that are vigorous in their support of brewing tradition.
Bottling from a keg
Kary, let me begin by stating for you and other readers that I absolutely despise oxidized beer. When I was a student at UC-Davis (located down the hill from Placerville), one of
High OG Measurements
The easy thing to do here is to stick to lower gravity beers and you won’t have to address this problem. But if you are like most homebrewers and craft brewers who
Steeping oats and flaked barley
I assume when you use the term “serious brewing references” you mean texts that are full of chemistry, biochemistry, microbiology and engineering principles. These serious references are totally devoid of recipes and
Choosing bittering hops
In my experience, variety does matter whether you are substituting hops in a recipe primarily for bittering or for aroma. The compounds in hops that contribute bitterness to beer are the alpha
Understanding Pitching Rates
Wizard responds: I went to the Wyeast Web site to do a little bit of recon before answering this question. I found the site very informative and did see much of the
Brewing with maple syrup
Wizard responds: I assume that the maple syrup aroma faded some during fermentation and that is the reason why you wish to add more maple syrup to the beer at the
Cause of my diacetyl
At first glance I suspect that the yeast strains you like may be the culprit. Most of the strains are described as highly flocculent on the Wyeast Web site and these
