Writer: Ashton Lewis
Using a Corny For Primary, The Need for Sterilizing and Uses for a Spare Fridge
Digital and Plus Members OnlyA reader is interested in any shortcomings of chilling and fermenting beer in a Corny keg. Also get the scoop on the importance of sanitizing and various uses for that spare refrigerator you might come across.
Beer Clarification Advice
Digital and Plus Members OnlyMy preference of clarification method is based more on process constraints than any true affinity for a particular method. Gravity plus time, finings plus time, filtration, centrifugation, and combinations of these can all be used to produce clear beer. From a commercial perspective, I prefer methods that are fast and effective while consuming as little
Calibrating a pH Meter With Distilled Water
FREEOn paper, using distilled water as a pH 7.0 makes sense because the ionization constant is 1 x 10-14 and the concentration of hydrogen ions is 1 x 10-7 molar at 77
Troubleshooting A Smoky Off-Flavor
Digital and Plus Members OnlyI like to troubleshoot off-flavors by thinking through the brewing process as a way of brainstorming. Plugging these thoughts into a visual aid like a fishbone diagram really helps to identify possible causes of the problem in question. Figure 1 illustrates the possible causes of smoky beer aroma that I can think of. I will
Do Corn and Rice Adjuncts “Dry Out” Beer?
Digital and Plus Members OnlyDryness is a perception when used as a sensory term and as an analytical/numerical thing when used to describe fermentation. When wort is “fermented to dryness,” all fermentable sugars have been fermented by the yeast strain being used. Because of differences among yeast strains some yeasts can ferment sugars that others cannot, and some strains
Do Adjuncts “Dry Out” Beer? Fining Beer, Smoky Off-Flavor, and pH 7
Digital and Plus Members OnlyIs 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.
Clues To Identifying An Infection
FREEIdentifying beer spoilage by visual observation can be a challenge, but the photo of your brew does look suspect. If I were to wager a bet, my money would be on Acetobacter
Mr. Wizard’s Guide to Cleaning Your Draft System
Digital and Plus Members OnlyClean draft lines and faucets are key to any properly maintained draft beer system. The good news for the homebrewer is that our draft lines tend to be relatively short and contain little volume. For example, 6 feet (1.8 m) of 3⁄16-inch inside diameter line, a typical length in a balanced system designed for normally
Flaked versus Rolled Grains, Gelatinization, Identifying an Infection, and Draft Cleaning
Digital and Plus Members OnlyIs 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.
Is There a Difference Between Rolled and Flaked Grains?
Digital and Plus Members OnlyPhoto courtesy of Shutterstock.com Thanks for the great question, Tony! An interesting topic to dive into for sure because there are some real differences among adjunct grains that are invisible to the eye. For starters, the terms “flaked” and “rolled” are indeed used interchangeably. It seems that some writers have learned that repetitive words make
Keys To Great Weizen, Using Fresh-Picked Hops, Aging Beer, and Beer Burps
Digital and Plus Members OnlyThe 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.
Using Beer Burp to Help Judge a Beer?
Digital and Plus Members OnlyThis just goes to show that learning never stops. I can state with conviction that I have never heard or read about this method in decent circles. But I am choosing to tackle this odd sensory evaluation technique because I have noted myself doing this and even discussing with close friends, usually after too many