Writer: Ashton Lewis
Hop Spiders
The Wiz answers questions about the impact a hop spider has on hop utilization, prepping a barrel, acid yeast washing.
Q&A Recap with Mr Wizard Ashton Lewis
Ashton Lewis (author of the Mr. Wizard column) took over the BYO Facebook page for a couple hours on April 28 to answer reader questions. Here are the highlights.
Fermenting in Hot Climates
The Wiz offers a way to stabilize fermentation temperatures and gives a new cidermaker tips for barrel aging.
Pineapple or Coconut Brewing
The Wiz gets tropical and offers first-hand insight on the Pro-Am rauchbier he was involved with brewing.
Oxygen Quality
The Wiz answers questions about oxygen quality, not removing the trub and recipe formulation.
Bottling and Cask Ale
The Wiz helps a homebrewer looking for cask ale taste on a bottling budget. Plus, dry hopping in the keg.
Late Hop Additions
The Wiz discusses late hop additions, the complex issue of CO2 qualities and mash stirring.
Rehydrating Dried Yeast
The Wiz weighs in on whether to rehydrate dry yeast and defuses a bottle explosion problem.
Getting Yeast From the Bottle
Culturing yeast, high gravity brewing.
Springfield Brewing Co.’s Mueller Wheat
Our wheat is dry, crisp and refreshing — and has a certain ‘snap’ from the malted and raw wheats used, as well as a spicy hop nose from the Liberty hops. The foam has a rich, creamy and rocky appearance. Our wheat beer has been our number one seller since we opened in December 1997 and won a gold in the American-style wheat beer category at the Great American Beer Festival (GABF) in 2003 and a bronze in the same category in 2004. — Ashton Lewis – Springfield Brewing Co.
Brewing with Raspberries
The Wiz lays out ways to add fruit and hot peppers to beer. Plus: How to get a crisp finish.
Dextrin Malts
The Wiz discusses a question about dextrin malts and another about brewing high gravity beers.
