Grist ratio — the amount of each ingredient going into your mash, or even partial mash — is critical.
Learn the steps of step mashing, and when (or if) they are necessary.
Cleaning and sanitizing bottles, scaling recipes, and high temps in the hot liquor tank.
Mr. Wizard analyzes what happens to starches in the mash tun & more.
Calculating how much sparge water to use, Houdini's copper pot, and more homebrewing questions.
When you want to brew a sour beer but don’t want to wait months to drink it, try kettle souring.
Build an insulated jacket that easily slips on and off your kettle for the mash.
By understanding the causes of stuck fermentations and how to avoid them, you should never get stuck again.
Achieve a precise water temperature for mashing in or lautering by building a mixing valve.
Keep your mash temperatures constant by building your own internally heated mash tun.
The Wiz gives a sweet answer to a question on blending with a sour beer as well as some insight about mashing malts.
The odds are pretty good that you could brew a partial-mash beer today with your equipment and recipes.
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 focuses on keeping things hazy and explains the good side of bad efficiency.
To mix your mash or not to mix, the Wiz stirs up some answers about mash mixing. Plus: battling evaporation.
It's an old technique that still gets used today when brewers wish to make two beers from one mash - parti-gyle brewing. Find out how to get your parti- started right.
Mr. Wizard gives advice to a new all-grainer.
The Wiz lets loose with his opinion on wort loss.