The Wizard explains how hop pellets are made and the effect different types of light have on wort and beer.
Do dangers lurk in the kräusen ring at the top of your fermenter? Plus: Increasing shelf life and free amino nitrogen levels in dextrin malts.
Controlling the size of carbonation bubbles, the impact of freezing fresh hops without drying, and electric kettle souring.
Cleaning and sanitizing bottles, scaling recipes, and high temps in the hot liquor tank.
What differences can be expected from dry hopping at fermentation temperature vs. in a refrigerated keg?
Protecting against airlock suck back, bottling highly carbonated beer and homegrown hop quality.
Mr. Wizard analyzes what happens to starches in the mash tun & more.
Why you should avoid freezing your glasses, and of the ill effects of overpitching yeast in a starter.
The Wizard suggests the best solution to clean a copper immersion chiller and more.
The Wizard fields questions on priming cold-crashed beers and the technique of kettle souring.
Perform a diacetyl rest, build a simple aeration device, and convert recipes to larger batch sizes.
Carbonating high-gravity homebrew, the science behind purging bottles, O2-absorbing bottle caps, and filtration.
The Wiz answers questions about the impact a hop spider has on hop utilization, prepping a barrel, acid yeast washing.
Ashton Lewis (author of the Mr. Wizard column) took over the BYO Facebook page for a couple hours on April 28 to answer reader questions. Here are the highlights.
The Wiz offers a way to stabilize fermentation temperatures and gives a new cidermaker tips for barrel aging.
The Wiz gets tropical and offers first-hand insight on the Pro-Am rauchbier he was involved with brewing.
The Wiz answers questions about oxygen quality, not removing the trub and recipe formulation.
The Wiz helps a homebrewer looking for cask ale taste on a bottling budget. Plus, dry hopping in the keg.
The Wiz discusses late hop additions, the complex issue of CO2 qualities and mash stirring.