Curing Sparging Woes, Talking Oxidation, and the Subtleties of Beer Gas
Pumpkin beers have always posed a challenge, but one seasoned pumpkin beer brewer faces an unusually cantankerous mash. The Wiz has some mash suggestions and also describes the nuances of beer gas and re-addresses hop fade in beer.
Is there a best-practice technique for decoction mashing while utilizing a recirculating mash system? The Wizard investigates this as well as a deep dive into what brewers mean when they say “enzymatic conversion is complete.”
Do you know how much sugars are consumed during the souring process for kettle-soured beer? The Wiz explains Lactobacillus souring and has tips for multiple-batch brewing, priming in a keg, and making . . . lemon beer?