The Wiz gives a sweet answer to a question on blending with a sour beer as well as some insight about mashing malts.
Three BJCP judges give advice to homebrewers who plan on entering contests.
The Wiz blows away a “sucking” question and finally learns the bitter truth about hop aroma deterioration.
Mr. Wizard tackles a mystery substance floating on the surface of a batch of beer and also lends some advice for temperature control.
Honey is sweet and brewing with it can be even sweeter. Two pros discuss adding honey character to your beer.
The Wiz lays down the cold, hard facts on wort chilling and gives a sweet answer to a bitter question.
I brewed a weizenbock with an OG of 1.070 and transferred it into secondary conditioning where it has been ever since at room temperature. I plan to keg it soon, but I was wondering, should I cold condition it first
The dreaded diacetyl. What it is, where it comes from ... and is it really always bad?
It’s only March, but the pros are already thinking about Oktoberfest. Tips on making this delicious festbier.
The Wiz says, “What!?” to a wheat brewing plan and gives a sweet response to a question about candi sugar.
Should you taste your beers throughout the brewing and fermentation process? The Wiz thinks so.
The Wiz answers a question about brewing with seaweed rather than Irish moss.
Three US brewers discuss how they brew Vienna lager and share some advice for small batches.
The Wiz has just one thing to say about single-malt Pilsner.
What’s the difference between fermenting everyday beers and fermenting the big, strong Belgians? The yeast of course. These three professional Belgian-style brewers talk about what it takes to keep your yeast happy, healthy and productive, even in the most extreme conditions.
We ask retail shops for tips to help new brewers improve their beers and brewing process. From cleaning to ingredient choice to techniques, we have the tips from folks who deal with new brewers every day.
Can homebrewing really be one of the most important life skills? The Wiz thinks so. Plus: a question about diacetyl