Writer: Ashton Lewis
Can I use water with ozone in it to sanitize equipment?
When ozone is bubbled through water, the water is said to be “ozonated.” Ozone is a potent oxidizing compound due to its instability and it breaks down according to the following chemistry:
How do commercial breweries lager so quickly?
Commercial brewers determine the length of their lagering period by defining what they want to accomplish during lagering. Most of the changes that occur during lagering do not require two months or
American Beers and Prohibition
American beers, pre and post-Prohibition. The Wiz knows…
Beano Brew!
Use this common tablet to fight flatulence… oh, and to brew your own version of low-carb light beer.
3 Ways to Carbonate Your Keg
Wait, Shake or Inject: Three foolproof ways to carbonate beer in the keg.
The Big Stink
Tasting a new brew is like solving a mystery. Color relates to grist bill and then to flavor. Foam and bubble formation are the product of carbonation. Aroma is a function of
Eight Tips to Advance Your Brewing Skills
Chuck the recipes. Crunch the numbers. Question style. And five other steps to help you join the ranks of advanced homebrewers.
Storing kegs warm
Bottle- and keg-conditioned ales must go through several key steps before they can be refrigerated and enjoyed. The first step is to estimate the volume of beer and to add an appropriate
Brew Beer that Matches Your Water
Once upon a time, brewers created beer styles by matching local ingredients. Hops were scarce in rocky Scotland, so Scottish ales are malty and lightly hopped. Local microflora in certain valleys in
Make Those Enzymes Dance
Control mash thickness by varying the ratio of water to malt. Perfect this technique to tame the enzymes that cause important reactions in the mash, influence fermentability, and affect beer flavor.
Convert Your All-Grain Recipe to Extract
go from extract to all-grain. Find a substitute for elusive hops or yeast. The do’s and don’ts of recipe conversions.
Brewing for Flavor: Hops
Hops can give your beer a wealth of flavors and aromas, both good and bad. The trick is knowing how to control them.
