Writer: Ashton Lewis
Well Water
The Wiz makes waves in an answer about well water.
Shortening the Brew Day: Mr. Wizard
Is there any good way to shorten the brew day? The Wiz explores the options.
Local Yeast
The Wiz has a wild answer to a question about locally-brewed beer.
Single malts
The Wiz has just one thing to say about single-malt Pilsner.
Choosing Specialty Malts
The Wiz gives his two cents on malt madness and helps a brewer whose ales have been beyond the pale.
Can oats in homebrew lower my cholestrol?
I’ve been writing this column for 12 years now and am always surprised by the creativity of homebrewers, especially when it comes to redefining the daily role of beer in one’s
Upping IBU’S
Is good hop utilization getting you down? Take some advice from the Wiz. Plus: Enzymes can be a great tool in brewing – how do you stop them?
How do you tame wild yeasts?
Most brewers have heard horror stories about wild yeast and certain bacteria, like Lactobacillus and Pediococcus, setting up camp in a brewery and contaminating everything in sight. I think these stories originated
Reduce the amount of phenolics in a beer?
You are correct that a yeast strain is the most common cause of phenolic aromas in beer. The classic clovey, phenolic producing yeasts are those used for German-style hefeweizens. These yeasts convert
Irish Red Ales vs Oktoberfest
I wish I could travel to a different place in time when beer styles were truly tied to geographical regions, a time before globalization of brewing techniques and brewing ingredients. Based on
The Dark Secrets of Stout
To brew a great stout, you need to know your dark grains. From roasted barley and roasted malt to chocolate and Carafa malts, how to get the right flavor in your roasty brew. Plus: Guinness and Murphy’s stouts cloned.
Add citrus flavor to beer
Your description reminds me of something in between a malternative and the classic beach side invention of a cold brew garnished with a wedge of lime. I must confess I too like
