Writer: Ashton Lewis
Sparge Temperatures, Overcarbonation, Frozen Beer, and Brewing Calculations
Brewers often have a specific routine when it comes to lautering their mash. But in reality it’s a very forgiving process. Mr. Wizard provides his thoughts on this key step as well as overcarbonated kegs, a frozen beer crisis, and brewing calculations
A Kettle/Fermenter Conversion and The Time Traveling Brewer Has Some Advice
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
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
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
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
Fermenting Beer Under Pressure
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
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
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
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
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
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
