Writer: Ashton Lewis

412 result(s).

Protein rests when brewing with wheat

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This is a great question, Richard. The short answer is no, you do not need to do a protein rest when brewing with more than 25% wheat. However, many brewers want to


Freeze-drying yeast

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Freeze-drying, or lyophilization, has been used for drying bacteria and yeast for nearly 100 years. The process begins by freezing, followed by subjecting the sample to a vacuum. The low pressure results


Simplifying homebrewing

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This is a fun question that probably has more than a few people questioning my wisdom over the use of glass carboys. Just to be clear, I keep mine in a crate


Protein Rests, Freeze-Drying Yeast, & Simplifying Homebrewing

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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.


Explaining Hop Utilization

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The term “boil efficiency” typically refers to “hop utilization” and relates hop alpha acids added to wort to iso-alpha acids in beer. I will use the standard term “hop utilization” in this


Why do some batches exhibit hop creep?

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Let me start this answer off with a brief review of hop creep. This term refers to dry hopped fermentations that slowly ferment to a lower final gravity than they would without


An alternative way to judge beers in competition

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Takeaways from the Japan Brewers Cup — Yokohama, Japan, February 9, 2024 Earlier this year, I had the great opportunity to travel to Japan to visit some breweries, give a presentation to a


Hop Creep, Hop Utilization, and a Different Approach to Beer Judging

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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.


Scavenging Oxygen

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Oxygen is a problem for beer at all stages of the process following the early stages of fermentation because many of the flavor-active compounds created by yeast are changed, i.e., chemically oxidized,


Control Mash Temperature with a Propane Heating System

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I think I have a solution to your quest that will work well without costing much money. All you need for this project is your propane burner, a pot, an immersion wort


Predicting Mash pH

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Being able to predict mash pH based on brewing water composition and grist bill is something of great practical use to brewers. Clearly not all beer styles brewed in Munich, for example,


Scavenging Oxygen, a Propane Heating System, and Water Chemistry

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It’s long been proven that bottle-conditioned beer lasts longer than those bottled already carbonated. The Wiz dives into the reasoning behind this and it may surprise some people. He also shares ideas for a propane heater and takes a dive into the daunting world of mash pH chemistry calculations.


412 result(s) found.