Carbonating high-gravity homebrew, the science behind purging bottles, O2-absorbing bottle caps, and filtration.
The Wiz answers questions about the impact a hop spider has on hop utilization, prepping a barrel, acid yeast washing.
Ashton Lewis (author of the Mr. Wizard column) took over the BYO Facebook page for a couple hours on April 28 to answer reader questions. Here are the highlights.
The Wiz offers a way to stabilize fermentation temperatures and gives a new cidermaker tips for barrel aging.
The Wiz gets tropical and offers first-hand insight on the Pro-Am rauchbier he was involved with brewing.
The Wiz answers questions about oxygen quality, not removing the grub and recipe formulation.
The Wiz helps a homebrewer looking for cask ale taste on a bottling budget. Plus, dry hopping in the keg.
The Wiz discusses late hop additions, the complex issue of CO2 qualities and mash stirring.
The Wiz weighs in on whether to rehydrate dry yeast and defuses a bottle explosion problem.
The Wiz lays out ways to add fruit and hot peppers to beer. Plus: How to get a crisp finish.
The Wiz discusses a question about dextrin malts and another about brewing high gravity beers.
The Wiz shares some tips for scrubbing sulfur smells out of lagers and preparing an oak barrel for beer aging.
The Wiz answers a question about a device he's never encountered before.
The Wiz gets to the point of a simple question: How many batches does it take to make good beer?
The Wiz warms up talking about lager yeast starters and clarifies a question about chill haze.
The Wiz discusses the merits of mash mixers and offers some tips for fine-tuning your sparge.
The Wiz aims high to help a reader trying to make high alcohol beers.
The Wiz gets on a roll discussing rolling boils and sets the record straight on mash pH.