Writer: Ashton Lewis
Mixing Priming Sugar
I think this is an example of “six of one, half dozen of the other.” There is no “right” time to add priming sugar to the bottling bucket; both times work fine.
Springfield Brewing Co.’s Mudhouse Stout clone
Recipe by Ashton Lewis, Springfield Brewing Company — Springfield, Missouri
Keg Shaking to Carbonate
Controversy bubbles over quick carbonation, but the Wiz knows which way the gas goes.
Pineapple Brewing
Know what causes gushers? The Wiz does.
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.
