Writer: Ashton Lewis
Measuring IBUs
Are IBUs like the Scoville units used to rate chilis? The Wiz gives a cool answer to this burning question.
Denatured Enzymes
Hey Joe . . . I heard you cooked your old alpha amylase down . . . how are you going to mash now? I guess if you believe the threads about
Mashing Enzymes
Your understanding of mashing is correct — sugars are not restructured when the temperature is increased from 117 ºF (65 ºC) to 122 ºF (68 ºC) — but I know a scenario
Foaming Beano Beer
I often ask myself what I started with an article that was intended as a science humor piece. The problem with Beano Bräu is that it actually works and you can definitely
Revitalized Fermentation
I have seen this type of unusual behavior before. Most of the cases I have personally noted have been due to under-pitching yeast. Most brewers agree that pitching rate should proportionally follow
Mashing Out
Mr. Wizard
Blow off the kräusen?
This is a classic question about brewing technique. Allow me to give a little background on the technique of fermenter skimming used by some traditional brewers using open fermentation tanks. Traditional,
Tasting Fermentation
Should you taste your beers throughout the brewing and fermentation process? The Wiz thinks so.
Using spices
The Wiz remembers saying sayonara to a cinnamon beer.
Freezing hops to kill microbes
The Wizard dismisses the dangers of dry hopping.
Going Pro
Mr. Wizard on the business side of going pro.
Frozen tap lines
The Wiz keeps his cool in an answer about freezing tap lines.
