Topic: Mr Wizard
Do Adjuncts “Dry Out” Beer? Fining Beer, Smoky Off-Flavor, and pH 7
Is there a good reason that brewers add corn or rice to beer to “dry” it out? Learn the answer to this as well as Mr. Wizard’s favorite way to fine beer, possible causes to a smoky off-flavor, and why distilled water can’t be used to calibrate a pH meter.
Flaked versus Rolled Grains, Gelatinization, Identifying an Infection, and Draft Cleaning
Is there a difference between rolled and flaked grain? Also learn about gelatinization, clues to a beer’s odd appearance, and the Wizard’s guide to cleaning a draft system.
Keys To Great Weizen, Using Fresh-Picked Hops, Aging Beer, and Beer Burps
The Wizard provides tips for crafting a high-quality hefeweizen. Readers also seek advice on using freshly picked hops, a homebrewed beer’s lifespan, and if there is any merit to judging beer based on a beer burp.
A Beer’s Changing Profiles, Copper Questions, and Kräusening For Homebrewers
A homebrewer trying to clone a beer finds his version has a changing taste profile. Mr. Wizard has some thoughts as to why this may be. Also learn about cleaning copper equipment and the old-school technique of kräusening.
Selecting A Fermenter And The Intricacies Of Shelf Stability
With a plethora of options available to homebrewers, selecting a fermenter is not a simple task. Mr. Wizard explores some of our options as well as how to stabilize beverages that have been sweetened just prior to packaging.
Troubleshooting A Recipe, Beer Spicing, Using Sanke Kegs, and Priming A Keg
A pair of readers have questions regarding recipes, one in planning and another post-mortem. The Wiz also has recommendations for a gas leak in a draft system and priming beer in a keg.
Lagering Techniques and Two Water Chemistry Questions
Mr. Wizard explores a lagering technique that popped up on a Czech brewing forum. Also, two readers ask questions regarding water chemistry.
Measuring Mash pH, Wort Aeration, and Beer In A Bag
All-grain brewers know it takes a few minutes of mixing to get the mash temperature to stabilize. But how about mash pH? The Wizard also offers advice on wort aeration temperature and cask ale-style beer in a bag.
Fine-Tuning Bitterness, Reusing Yeast, Dry Hops in a Carboy, and a Racking Question
A reader wants to know his options for adjusting a beer’s bitterness post-fermentation. Also, multi-generational yeast, dry hopping in a narrow neck carboy, and early racking dynamics.
The Raw Deal With Raw Ales, Seltzer Nutrients and Grain Milling Considerations
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.
Decocting While Recirculating? Also: Iodine Starch Testing and Defining Mash Conversion
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.”
Yeast Propagation, Dialing in Your Brewing Water Profiles
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.
