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.
The Wiz gives a sweet answer to a question on blending with a sour beer as well as some insight about mashing malts.
The Wiz discusses re-pitching homebrew yeast and laments long boil times.
The Wiz digs deep for a question on hopbursting and gives the lowdown on the causes of high final gravities.