Q Are pitching rates similar or different for “wild” type cultures (Lactobacillus, Brettanomyces, Pediococcus, etc.) to that of typical ale yeast? Scott Rylie Via Facebook A Pitching rates for wild yeast and
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Written by Ashton Lewis
Issue: November 2012
Article
Brewers put a lot of faith in their instruments . . . but are they testing them? The Wiz answers several questions on this. He also covers adjusting alkalinity in reverse osmosis water.
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Decocting While Recirculating? Also: Iodine Starch Testing and Defining Mash Conversion
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.”