Writer: Ashton Lewis
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
The Importance of Removing Trub
The range of methods used by brewers to produce beer certainly is not lacking of variety. There are commercial brewers of great, hoppy beers who accept high wort losses when high hop
The Necessity For Sanitizing Everything Post-Chilling
This question is timely; the last time I brewed I was daydreaming about the necessity of sanitizing everything that touches beer after wort cooling because the use of sanitizers is relatively new
Homebrewer’s Uses for a Spare Fridge
Glad to see you following one of the most important homebrewing rules of thumb; accept anything for free that can be used to further your pursuit of great beer! For what it’s
Using a Corny Keg For Chilling & Primary Fermentation
There are a few possible problems with this plan, but none are insurmountable. What you are describing is something akin to coolships that were ubiquitously used by lager and ale brewers before
Using a Corny For Primary, The Need for Sterilizing and Uses for a Spare Fridge
A reader is interested in any shortcomings of chilling and fermenting beer in a Corny keg. Also get the scoop on the importance of sanitizing and various uses for that spare refrigerator you might come across.
Beer Clarification Advice
My preference of clarification method is based more on process constraints than any true affinity for a particular method. Gravity plus time, finings plus time, filtration, centrifugation, and combinations of these can
Calibrating a pH Meter With Distilled Water
On paper, using distilled water as a pH 7.0 makes sense because the ionization constant is 1 x 10-14 and the concentration of hydrogen ions is 1 x 10-7 molar at 77
Troubleshooting A Smoky Off-Flavor
I like to troubleshoot off-flavors by thinking through the brewing process as a way of brainstorming. Plugging these thoughts into a visual aid like a fishbone diagram really helps to identify possible
