Writer: Ashton Lewis
Hop Creep Explained
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
Hop Creep Explained, Backsweetening, and Maximizing Malt Freshness
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.
Hop Shelf Life, Keg-Conditioning Beer and Planning a Nano’s Cellar
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
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
Keg-Conditioning Beer
Anthony, the short answer to your question is that it depends on when the beer was filled into your keg. In order to answer this question, a bit of background is required,
Hop Shelf Life
This is a great question and brings up several things that need to be considered because hops do age when stored, and using hops that are past their prime for brewing is
Charging Up Alkalinity, All-in with Allspice, and Enzyme Dynamics
Water chemistry is a complex beast for all-grain brewers. The Wizard takes a spin through one reader’s question about their well water run through a water softener. Also learn about using allspice in beer and the concept of “reverse” step mashing.
Troubleshooting The “Reverse Step-Mash”
The old alpha and beta amylase temperature conundrum! It does indeed seem that the temperature optima for these two enzymes is reversed for the purpose of mashing. Beta amylase produces maltose by
Using Allspice
One of the easiest ways to work a spice into beer recipes is to consider how the spice is used in cooking and then create a beer that mimics the food concept.
Using Softened Water?
Oh boy, this topic is one of the more confusing ones in all of brewing and I will do my best to keep this answer clear. Toward this goal, I am using
Counting Calories: Pastry Stouts
This is a fun question considering the source region; Empire Brewing in Syracuse and Cazanovia, NY has been brewing their Skinny Atlas Light since 1994 using water from Lake Skaneateles. Not sure
Oh, You Brut!, Counting Calories, and a Look Inside Crystal Malts
Q I have been reading about “Brut IPAs” and am curious what these beers are, and how they are being brewed. Any information would be great! Ben BauerGilroy, California A Brut IPAs
