Writer: Ashton Lewis

195 result(s).

Hop Creep Revisited

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I rarely answer similar questions in a single column, but this question pairs well with Greg Hutchinson’s question in this issue about over-carbonation and is a good follow-up to my “Hop Creep

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Bottle-Condition Like A Champ

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I am not sure how Affligem goes about bottling their beers, but your question generally applies to bottle-conditioned beers, especially those that have very little yeast sediment in the bottle. There are

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Bottle-Condition Like A Champ, Over-Carbonation Issues and Hop Creep

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Mr. Wizard troubleshoots three reader questions on bottle conditioning, from minimizing the sediment at the bottom of the bottle, to preventing over-carbonation.

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Feeling the Pressure

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Atmospheric pressure does affect beer carbonation and dispense, but the answer to this question is a little confusing depending on where the beer being dispensed was carbonated, and how carbonation is defined.

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Tips for Unitank Users

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The best treatise I have read about the development and use of unitank fermenters is in the textbook Brewing Yeast and Fermentation by Boulton and Quain. Although the subject is covered in


Feeling the Pressure, Tips for Unitank Users

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Mr. Wizard dives deep into the effects changing pressure can have on carbonation levels of beer. Also, a homebrewer is looking for advice on best-practices for the new unitank they recently purchased.


Maximizing Malt Aroma and Character

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I have been on this same journey before and it can be a real challenge chasing elusive flavors that sometimes seem impossible to capture, and perfect malt flavor is one such genie.

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Maximizing Honey Flavor and Aroma

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Joe, thanks for the good two-part question about using brewing sugars like honey for special flavors and the question about how to bottle condition beers that may contain fermentable sugars. These are

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Hop Creep Explained

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Hop creep is a term that has been recently popping up in commercial craft brewing circles to describe increased attenuation following dry-hopping. Reports in brewing literature indicate that a small handful of

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Hop Creep Explained, Backsweetening, and Maximizing Malt Freshness

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The term “hop creep” is not to be confused with lupulin shift. The Wiz provides the current understanding of hop creep as well as how to maximize certain flavor components of beer.

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Hop Shelf Life, Keg-Conditioning Beer and Planning a Nano’s Cellar

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A reader is interested to know about the ageability of well stored hops and whether buying last year’s, discounted hops may be a sound investment. Also learn about what makes recently brewed beer, green beer and a nano’s cellar plans.


Planning a Nano’s Cellar

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The method of fermentation described above works with fermenters over a fairly wide range of sizes, mainly depending on the shape of the fermenter. The dissipation of heat from the fermenter into


195 result(s) found.