Articles
Reusing Yeast
Three pros share advice on harvesting, storing, and repitching yeast generation after generation.
Protein Rests, Freeze-Drying Yeast, & Simplifying Homebrewing
Is a protein rest necessary when brewing with a high percentage of wheat? The answer depends on the goals of the brewer, so understanding what this rest does, and doesn’t do, is important. The Wizard also discusses freeze-drying yeast and ways to make the homebrewing hobby simpler.
Sweet Stout
With origins in the United Kingdom, the sweet (or milk) stout has found a following in the U.S. craft beer scene. Gordon Strong digs into its history and provides pointers to brew a classic example of the original lactose-infused beer.
Quick Connects
Quick connects allow various configurations to be employed quickly and efficiently in different parts of a brewhouse, in the cellar, and in draft systems. Take a spin through the many quick connects that brewers are utilizing in today’s homebrewing world.
Brewing With Russian River
Russian River Brewing Co.’s beers have been some of the most sought-after from the time Vinnie Cilurzo was brewing them in their downtown Santa Rosa, California, brewpub. The brewing operation has grown, but the quality, dedication, and appeal hasn’t wavered. Vinnie opened up the brewery (and recipe books) for us to share his story, brewing advice, and five clone recipes with readers.
Yeast Nutrients, Dry Hop Oxidation & Low-ABV Beers
The Wizard explains why some recipes call for yeast nutrients and others don’t — but why you should consider using it more often than not. Plus, tips to stop beer from oxidizing when dry hopping, and the latest on the no/low-alcohol beer trend.
Those Who Came Before
A homebrewer reminisces about how he started in the hobby 15 years ago and the man he credits for teaching and inspiring him. As he’d later find out, that man, Byron Burch, was a legend in homebrewing circles.
Understanding Mash Chemistry
Changing the chemistry of the mash can play an important role in the outcome of the final beer. Learn how to make adjustments based on your water and grist.
Hop Creep, Hop Utilization, and a Different Approach to Beer Judging
Hop creep isn’t new, so why are we hearing so much more about it in recent years? Brewing scientists now believe it has to do with a push from brewers for hops to be kilned at lower temperatures to preserve aromatics. The Wizard also gets geeky about hop utilization and shares a different approach to beer competitions.
Yeast Slants, Candi Sugar, & Cold Crashing
The Wizard answers questions about creating yeast slants and building up a population of yeast from them. He also defines and offers advice around candi sugar and cold crashing.
Understanding Water Reports
Adjusting your water to accentuate the beer style you are brewing begins with understanding what is already in the water you use. One of the easiest places to start is with your local water report that should have all of the information you are in search of, with some important caveats.
The Secrets to Freezing Yeast
The cost savings of reusing yeast is significant, but a downside is that you have to brew your next batch before the viability of the yeast greatly declines. However, you can freeze the yeast, which will keep it usable for years. Special precautions need to be taken as just tossing a pouch of yeast in the freezer will rupture cell walls and kill it. This is why you need a cryopreservative. Learn how to freeze yeast correctly. With a bit of preparation and minimal equipment, you too can have a large yeast bank in your freezer to choose from whenever you want to brew your next batch.
