The Wiz is down on topping up with boiled water and discusses gluten-free beers.
The Wiz hops to a question on hopbacks and gives the facts of refrigeration.
The Wiz lays down the cold, hard facts on wort chilling and gives a sweet answer to a bitter question.
The Wiz lavishly answers questions from two frugal homebrewers on saving your brewers yeast and making your own specialty grains.
The Wiz discusses how long a “normal” ale fermentation takes and tackles a chill haze problem.
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
If you achieve less than 100% of a brewer’s possible yield, are there not unconverted starches present in the beer that will cause a haze? Or are all the remaining starches insoluble?
The Wiz dives right into a question on water treatment and discusses lager conditioning.