Writer: Ashton Lewis
Feeling the Pressure
MEMBERS ONLYAtmospheric pressure does affect beer carbonation and dispense, but the answer to this question is a little confusing depending on where the beer being dispensed was carbonated, and how carbonation is defined.
Tips for Unitank Users
MEMBERS ONLYThe best treatise I have read about the development and use of unitank fermenters is in the textbook Brewing Yeast and Fermentation by Boulton and Quain. Although the subject is covered in
Feeling the Pressure, Tips for Unitank Users
FREEMr. Wizard dives deep into the effects changing pressure can have on carbonation levels of beer. Also, a homebrewer is looking for advice on best-practices for the new unitank they recently purchased.
Maximizing Malt Aroma and Character
MEMBERS ONLYI have been on this same journey before and it can be a real challenge chasing elusive flavors that sometimes seem impossible to capture, and perfect malt flavor is one such genie.
Maximizing Honey Flavor and Aroma
MEMBERS ONLYJoe, thanks for the good two-part question about using brewing sugars like honey for special flavors and the question about how to bottle condition beers that may contain fermentable sugars. These are
Hop Creep Explained
MEMBERS ONLYHop creep is a term that has been recently popping up in commercial craft brewing circles to describe increased attenuation following dry-hopping. Reports in brewing literature indicate that a small handful of
Hop Creep Explained, Backsweetening, and Maximizing Malt Freshness
MEMBERS ONLYThe term “hop creep” is not to be confused with lupulin shift. The Wiz provides the current understanding of hop creep as well as how to maximize certain flavor components of beer.
Hop Shelf Life, Keg-Conditioning Beer and Planning a Nano’s Cellar
FREEA reader is interested to know about the ageability of well stored hops and whether buying last year’s, discounted hops may be a sound investment. Also learn about what makes recently brewed beer, green beer and a nano’s cellar plans.
Planning a Nano’s Cellar
MEMBERS ONLYThe method of fermentation described above works with fermenters over a fairly wide range of sizes, mainly depending on the shape of the fermenter. The dissipation of heat from the fermenter into
Keg-Conditioning Beer
MEMBERS ONLYAnthony, the short answer to your question is that it depends on when the beer was filled into your keg. In order to answer this question, a bit of background is required,
Hop Shelf Life
MEMBERS ONLYThis is a great question and brings up several things that need to be considered because hops do age when stored, and using hops that are past their prime for brewing is
Charging Up Alkalinity, All-in with Allspice, and Enzyme Dynamics
MEMBERS ONLYWater chemistry is a complex beast for all-grain brewers. The Wizard takes a spin through one reader’s question about their well water run through a water softener. Also learn about using allspice in beer and the concept of “reverse” step mashing.