Writer: Ashton Lewis
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.
Using Yeast Nutrients
This is a great question. Before digging into details, you make an interesting observation about the “Oak It Up” article. On the surface, a brewer may assume that recipes calling for nutrients
Avoiding Dry Hop Oxidation
Oxidation associated with dry hopping is a challenge faced by homebrewers and commercial brewers alike. The frustrating thing about this problem is the thin body of solid references related to the topic.
No/Low ABV Beer Trends
I recently attended the 2024 World Brewing Congress (WBC). The WBC is a joint meeting of the Master Brewers Association of the Americas, the American Society of Brewing Chemists, the European Brewery
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.
Building a population from yeast slants
I think I am following your plan and will rephrase so that what follows is clear. You want to buy a single liquid pack, “borrow” a bit to prepare 7–8 slants, and
What is candi sugar?
Candy sugar (or “candi” sugar as it is commonly spelled) has a long history in Belgium because of the busy trading port of Antwerp. Until the 19th century, Europe did not produce
What does “cold crashing” mean?
Cold crashing is a topic that seems to have become hot lately with more and more mentions in social media groups about this catchy brewing term. Like many trending homebrewing topics, cold
Protein rests when brewing with wheat
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
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
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
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.
