The Wiz sheds some light on brewing a light lager and how to be precise when priming.

Controversy bubbles over quick carbonation, but the Wiz knows which way the gas goes.

Know what causes gushers? The Wiz does.

The Wizard explains how to prime with maple syrup and the particulars of pitching rates.

Sure, you brew your own. But do you really know how to serve your own in the best possible way? Ashton Lewis (Springfield Brewing) and Andy Tveekrem (Dogfish Head) dispense their advice.

Professional brewers from Hair of the Dog Brewery and Tuckerman Brewing give some prime advice for priming and bottle conditioning with kräusen.

If you want to fine tune your carbonation levels, you need to go beyond simply adding three-quarters of a cup of sugar to your bottling bucket. In this article, we will take you from the chemistry of sugars, to the contribution of residual carbon dioxide to getting the right level of carbonation for your homebrew. Plus: A web-only bonus - carbonation charts for three different sugars.

How to go about getting certified as a BJCP judge.

Brewers from Indianapolis and a "Corny" brewpub in Austin discuss force carbonation.

An in-depth look at the science behind creating those tiny bubbles.

Artificial carbonation is fast, easy, and exact, and requires minimal equipment. For the homebrewer the same effects can be achieved by kraeusening. In fact, the old German method of fermenting supplies yeast with nutrients that are not found in priming sugar. The result is well-carbonated beer that lacks off flavors.

Don’t Let Unruly Foam Ruin Your Brew