Writer: Ashton Lewis
Measuring Mash pH
Questions about pH and its relationship to brewing are very deep. So deep in fact, that the pH scale was developed and introduced to the world in 1909 by Søren Peter Lauritz
Proper Racking Techniques
Fortunately for homebrewers there are convenient ways to move beer around without ruining your homebrewed suds with the ill effects associated with oxygen. As you mention in your question, one handy method
Batch Sparge Temperature
I remember when I first began homebrewing back in 1986 and almost immediately wanted to start brewing all-grain. At that time the information related to homebrewing was a little more difficult to
Star Gazer Hazy Double IPA
Star Gazer Hazy Double IPA (5 gallons/19 L, all-grain)OG = 1.064 FG = 1.012IBU = 35 SRM = 4 ABV = 7% This hazy double IPA was formulated to showcase the minty and
Cask Ale Beer In A Bag
The bag-in-box method has never really been common among homebrewers, but is a technique used by many pubs around the world. The reason your beer is not carbonating is that a rigid
Wort Aeration Temperature For Kveik Yeast
Several years ago, I was on a panel discussion at an annual MBAA (Master Brewers Association of the Americas) meeting held in Chicago. A question related to general suggestions about “stuff” was
Measuring Mash pH, Wort Aeration, and Beer In A Bag
All-grain brewers know it takes a few minutes of mixing to get the mash temperature to stabilize. But how about mash pH? The Wizard also offers advice on wort aeration temperature and cask ale-style beer in a bag.
Racking Question
Racking beer from your stainless conical to a PET secondary fermenter is a great way to free up your stainless fermenter. If you have yeast in the cone or trub, I would
Dry Hops in a Narrow-Neck Carboy
There are some problems best solved by changing tools. The easiest way to add and remove hop bags to a carboy is to use the types with large openings. Just guessing that’s
Fine-Tuning Bitterness, Reusing Yeast, Dry Hops in a Carboy, and a Racking Question
A reader wants to know his options for adjusting a beer’s bitterness post-fermentation. Also, multi-generational yeast, dry hopping in a narrow neck carboy, and early racking dynamics.
Problems Arising From Reusing Yeast
A Troubleshooting issues with harvested and washed yeast is difficult without having more information, but you have provided lots of good discussion points. In your case, you are taking yeast from NEIPA
Fine-Tuning Bitterness Post-Fermentation
At times it is helpful to review why some brewing problems are not so easy to fix and discuss how to prevent these problems in the future. Under-hopped beers are an example
