Q When cold crashing or lagering beer from a relatively warmer temperature to a colder one, negative pressure of condensed air in the headspace can draw in liquid and air through the
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Written by Ashton Lewis
Issue: September 2016
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Not boiling your wort then pitching with a traditional strain of yeast has been dubbed brewing a raw ale. The Wiz delves into questions surrounding this technique of brewing as well as hard seltzer nutrients and milling already crushed grains.
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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.