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?
All-grain brewers know it takes a few minutes of mixing to get the mash temperature to stabilize. But how about mash pH? The Wizard also offers advice on wort aeration temperature and cask ale-style beer in a bag.