Writer: Ashton Lewis
Low-Alcohol Beer Production, Gravity Drops and the Effects of a Cold-Water Extraction
Low- and no-alcohol commercial beer production has seen a noticeable uptick in recent years, especially in the craft beer world. Mr. Wizard explains how to produce one in your homebrewery. Also, an unexplained drop in gravity and re-using cold-mashed grains.
The Effects of Cold-Water Extraction
Homebrewers are always pushing the envelope for cool ideas and this one is certainly doable. Let’s start with a quick review of what happens in a cold mash. When milled grains, be
An Unexpected Drop in Gravity
I want to begin with a true confession about how I write this column. Using no special system, I select questions for discussion from those that are sent into BYO. The best
Ways to Brew Low-Alcohol and Non-Alcohol Beers
Before jumping into a review of some of the methods used to produce no- and low-alcohol beers, so-called NABLABs where NABs (non-alcohol beers) contain less than 0.5% ABV and LABs (low-alcohol beers)
Fermentation Temperatures, Balancing a Draft System, and Honey Malt
A lot of attention is paid to fermentation temperature, and for good reason. But are we focusing on the right details? Get the meaning of this statement, along with the Wizard’s explanation on calculated draft tubing length disparities and honey malt.
A Dive Into Honey Malt
The rule of thumb when brewing with extracts is to steep crystal, caramel, and roasted specialty malts, and to mash specialty malts that contain starch. When crystal and caramel* malts are made,
Balancing A Draft System
For starters, thanks for the great link. Mike Soltys, PhD. is the brains behind the hose length calculator you referenced and he has taken a fluid dynamics approach to beer line calculations
The Importance Of Fermentation Temperatures
Fermentation temperature definitely affects beer flavor and fermentation rate, however some yeast strains are more influenced by temperature than others. I will come back to this in a moment. Brewers who have
Removing Trub, Munich Malts Explained, D-rests, and Dip Hopping
How important is it to remove the trub before fermentation? Get the Wizard’s thoughts on this topic as well as an in-depth look at Munich-style malts, the importance of diacetyl rests, and a primer on dip hopping.
Get The Scoop On Dip Hopping
Perhaps the most interesting things about dip hopping are the amount of data about the technique along with its relatively low-profile presence in the weird world of brewing hype. Before jumping into
The Importance of a Diacetyl Rest
Diacetyl rests or colloquially known as d-rests, whether brewing lagers or ales, are good insurance policies to help ward off diacetyl. Many recipes focus on wort production and provide little in the
Munich Malts Explained
The differences among specialty malts is confusing for a number of reasons, including how the same description, such as Munich or crystal, is used for a wide range of malts. And some
