Writer: Ashton Lewis
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.
Stinky Lagers
The Wiz shares some tips for scrubbing sulfur smells out of lagers and preparing an oak barrel for beer aging.
Oxygen Concentrator Aeration
The Wiz answers a question about a device he’s never encountered before.
Yeast Starter Temperature
The Wiz warms up talking about lager yeast starters and clarifies a question about chill haze.
Mash Efficiency, Mash Mixing
The Wiz discusses the merits of mash mixers and offers some tips for fine-tuning your sparge.
High Gravity Brewing
The Wiz aims high to help a reader trying to make high alcohol beers.
Better Boils
The Wiz gets on a roll discussing rolling boils and sets the record straight on mash pH.
Blending Carbonated & Non-Carbonated Beer
The Wiz gives a sweet answer to a question on blending with a sour beer as well as some insight about mashing malts.
White Spots On Top of My Brew
I am not completely sure about the nature of these little floaters. I think, however, that it is possibly either yeast, as you suggest, or protein clumps. Some yeast strains have a tendency to
