Writer: Ashton Lewis

Knowing Your Original Gravity

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This is a tough one. I had to put my thinking cap on before sitting down to write this response out. I need to get one thing clarified before I jump into


Hitting Your Target Final Gravity

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It’s always great reading questions for brewers in other countries and doing a bit of traveling with the internet. Gisborne looks like a beautiful place to enjoy a nice Pilsner and hopefully


Understanding Mash Thickness

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Your liquor-to-grist ratio impacts mash enzyme stability, wort fermentability, first wort gravity and volume, sparge water requirements, decoction and step mashes, and much more. Learn more about this often overlooked aspect of all-grain brewing.


Heating Up A Fermenter

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It’s always exciting to see questions coming in from around the world and realizing how homebrewing communication has truly become global. I assume that you have your chest freezer located somewhere without


Dry Yeast Advancements

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This is a great example of an advancement in the brewing world that has a real effect on the way home and commercial brewers go about brewing. When I was a young


Alternate Decoction Mash Purpose

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Thanks for the fun question, David! I want to begin with a bit of housekeeping. I was able to find an article on the Food & Wine website from June 22, 2017


Dry Yeast Advancements, Alternate Decoction Mash Purpose, and Heating a Fermenter

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For decades dry yeast manufacturers have recommended brewers rehydrate their yeast prior to pitching, but that advice has changed recently. The Wizard explains why. Also, learn why a brewery may use decoction mashing to produce a light beer and ways to heat up a fermenter.


Questioning Homebrew Recipe Design

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I am one of those annoying folks who question things on a regular basis. Several years ago, I retired from the professional brewing world and moved back into the homebrewing space. One thing


Contradictory Advice, Nanobrewing Business Model, and Recipe Rantings

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Process-oriented controversies and seemingly contradictory instructions are nothing new to the brewing world. Explore a few such controversies, as well as the nanobrewing business model, and the Wiz wants to discuss homebrew recipes.


Exploring the Nanobrewing Business Model

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As I write this piece, I sit in a local brewery in Springfield, Missouri, called Tie & Timber, listening to music, drinking beer, and looking forward to chatting with friends after I


Sorting Through Contradictory Brewing Advice

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The world of brewing is full of seemingly contradictory advice, Thomas. Thanks for asking about these two rules!  Part One: Wort Chilling  You are correct that conventional wisdom is to cool wort


Excessive Foaming Issues In Kegs

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I agree with your suspicion that this problem may be related to temperature, especially if your walk-in cooler temperature swings up and down. A great start to troubleshooting would be to place


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