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Topic: Mr Wizard

366 result(s).

Bad Lagers, Big Blowoffs & Barrel Use: Mr. Wizard

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Q My lagers always contain a lot of sulfur and vegetative (like garbage or rotting vegetation) aromas that overpower the beer. My lager boils are typically 75 minutes, full rolling boil uncovered

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Mash Mixers & Batch Sparging: Mr. Wizard

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Q I used to get 75-80% mash extract efficiency with my previous equipment but I have been getting at least 90% since I started using my homemade mash mixer. I have read

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Blending Beers, Mashing Malts, Brewing with Fruit: Mr. Wizard

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Q Can you blend an already carbonated sour with a fresh brewed non-carbonated beer without any issues? Scott Mead Via Facebook A There are many ways to blend, and for numerous reasons.

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Yeast Problems, Fermentation Temperature & Oxidation: Mr. Wizard

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Q I’m an extract brewer (that also steeps) and I recently noticed a bunch of white spots on top of my brew (which was a wheat recipe) after I transferred it to

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Final Gravity Woes & Hop Bursting: Mr. Wizard

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Q I am an all-grain brewer who cannot seem to hit my final gravity on any of my brews. I just finished a stout that should have gotten down to about 1.020

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Oxidation, Gluten Free & Keg Pressure: Mr. Wizard

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Q Does adding pre-boiled water to the carboy after I rack my beer help against oxidation (less headspace) or hurt it (risk of splashing)? Adam Woods Belding, Michigan A Headspace can cause

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Hopback, Outdoor Fridge & Refractometers: Mr. Wizard

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Q I just acquired a hopback and now I am wondering how best to use it. Can it replace late addition hops, and if so, would the quantities be the same? What

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Debunking Bitterness, Mystery Fermentation, No Chill Brewing

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The Wiz lays down the cold, hard facts on wort chilling and gives a a sweet answer to a bitter question.

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Aeration & Mash Hopping: Mr. Wizard

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Q I have been trying to come up with an easy and cost-effective way to get good aeration in my fermentations. I recently came across a device called an Oxygen Concentrator, which

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Airlock Blowout

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In the commercial world of brewing, one of the biggest fears is a fermentation that is slow to start or one that lacks vigor when it does come to life. These traits

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Barrel Sanitation

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Barrel aging is really a fun thing to do because it brings flavors and aromas to beer that are simply unachievable using other methods. New barrels can be used to introduce vanilla

High Gravity Fermentation

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This is one of the questions that makes me scratch my head, and for more reasons than one. My first response actually has nothing at all to do with the question. And

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366 result(s) found.