Writer: Ashton Lewis

A Kettle/Fermenter Conversion and The Time Traveling Brewer Has Some Advice

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A homebrewer obtains a beast of a stainless steel tank and is looking to modify it into a brewing kettle and fermenter. Mr. Wizard walks him through the steps he recommends. Also, take a trip back to brewing in medieval times and the advice a modern brewer could take away from it.


The Time Traveling Brewer Has Some Advice

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Thanks for the fun question, John! I am pretty sure whatever I suggest will be impossible to verify, so let’s go back to the year 1569, 400 years before my birth year,


A Kettle/Fermenter Conversion

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Wow, this is a fun question and a fun project! Looking at the photos, it appears this vessel was insulated and covered by an outer jacket, essentially a second tank. The inner


A New Flavor In A Classic Beer

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Thanks for the interesting question, Joe. I also enjoy all types of beer, so I went to the store and purchased a selection of beers in attempt to put a finger on


At Home Solera System

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Quick definition for our readers: The solera process is a type of fractional blending used to produce a diverse range of aged liquids including Sherry, vinegar, wine, whiskey, and beer. The term


Fermenting Beer Under Pressure

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Yes, using gravity to monitor fermentation status is the best method for use at home because observing bubble activity and kräusen appearance are simply not reliable indicators. I am a fan of


Boiling Off the Alcohol In Beer

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Wow! Talk about a blast from the past and a reminder of how brewing trends often slowly develop. The topic of no-alcohol and low-alcohol beers is certainly gaining traction in the world


Fermentation Under Pressure, A Solera System, A New Flavor in a Classic Beer, and Cooking Beer

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Fermenting beer under pressure using a spunding valve in a pressure-rated vessel is something many homebrewers have been experimenting with and Mr. Wizard has some pointers. Also, find out about a solera system, a new flavor in a classic beer, and removing alcohol through heat.


Using Sprouted Grains in Brewing

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Sprouted grains have been used for thousands of years for cooking and brewing, with malt being the ultimate sprouted grain product. The history of food and cooking is largely comprised of stories


Carbonating Thoughts, Star San Water Temperature, and Sprouted Grains

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A homebrewer wonders about carbonating his beer in a keg or growler. Mr. Wizard explains the safety concerns with these two options. Also, is Star San supposed to be diluted in warm or cool water? Get the answer and the scoop on sprouted grains.


Carbonating in Kegs or Growlers

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This is a great question and one I always like answering. Beer can be conditioned, a.k.a. naturally carbonated, by capturing carbon dioxide produced by yeast in a conditioning tank, bottle, can, or


Low-Alcohol Beer Production, Gravity Drops and the Effects of a Cold-Water Extraction

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Low- and no-alcohol commercial beer production has seen a noticeable uptick in recent years, especially in the craft beer world. Mr. Wizard explains how to produce one in your homebrewery. Also, an unexplained drop in gravity and re-using cold-mashed grains.


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