Writer: Ashton Lewis
The Intricacies of Shelf Stability
Wow, this is quite the rabbit hole of a question. Let’s start out with why a fermented beverage, be it beer, wine, seltzer, cider, or some other tasty tipple, may be packaged
Selecting A Fermenter And The Intricacies Of Shelf Stability
With a plethora of options available to homebrewers, selecting a fermenter is not a simple task. Mr. Wizard explores some of our options as well as how to stabilize beverages that have been sweetened just prior to packaging.
Brewing with the Wizard
Ashton Lewis has been giving homebrewers advice about brewing on their own systems for 26 years in the “Help Me, Mr. Wizard” column. Now, he lets readers in on the thought process behind his own newly designed homebrewing system where simplicity meets creativity.
Troubleshooting A Recipe
Nice description of the character in your beer you don’t like. Before getting into an answer, I want to comment on how important good descriptions are when attempting to problem solve. Aromas
Priming A Keg With Sugar
This is one of those rules of thumb that always makes me scratch my head. Bottle, keg, and tank- conditioned beers all contain carbon dioxide from a combination of the CO2 remaining
Using Sanke Kegs For Homebrew?
One feature of reliable designs is the minimization of the number of parts that may fail and result in a problem with the device in question. The Sanke keg valve (from “sanitary
Beer Spicing Decisions
A Flavor extraction is almost always influenced by particle size. Indeed, the only times this is not true is when the compounds of interest are not soluble in the solvent being used
Troubleshooting A Recipe, Beer Spicing, Using Sanke Kegs, and Priming A Keg
A pair of readers have questions regarding recipes, one in planning and another post-mortem. The Wiz also has recommendations for a gas leak in a draft system and priming beer in a keg.
Using Water Profile for Brewing
Rick, water chemistry can indeed be confusing. I think one of the reasons that the topic is so frustrating to read about is partly due to the number of different units that
Pre-Boil vs. Post-Boil Water Ion Concentrations
This is a really good question. Water chemistry is discussed in terms of pre-mash concentrations with minimal attention given to the concentration of ions following mashing (and boil). Perhaps the primary reason
Lagering Techniques and Two Water Chemistry Questions
Mr. Wizard explores a lagering technique that popped up on a Czech brewing forum. Also, two readers ask questions regarding water chemistry.
Alternative Lagering/Carbonation Method?
Nice to see another great question coming in from brewers in Norway! The process outlined above may sound a bit extreme to the modern brewer, but the temperature and time progression described
