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Polar Ware: BYO IMP13 (started Dec. 7, 2012)
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Better Boils: Mr. Wizard

The Wiz gets on a roll discussing rolling boils and sets the record straight on mash pH.

Issue: Mar/Apr 2013

Blending Beers, Mashing Malts: Mr. Wizard

The Wiz gives a sweet answer to a question on blending with a sour beer as well as some insight about mashing malts.

Issue: Jan/Feb 2013

Re-Pitching Yeast, Boil Timing

The Wiz discusses re-pitching homebrew yeast and laments long boil times.

Issue: December 2012

I recently noticed a bunch of white spots on top of my brew (which was a wheat recipe) after I transferred it to the secondary. Are certain beer styles more susceptible to this phenomenon?

Issue: September 2012

Is there any way to predict the yeast flavors when the fermentation temperature is moving?

Issue: September 2012

What is hopbursting and what can I expect from this technique?

Issue: Jul/Aug 2012

How can I better hit my final gravities?

Issue: Jul/Aug 2012

What are some tips for making gluten-free beer?

Issue: May/Jun 2012

Does adding pre-boiled water to the carboy after I rack my beer help against oxidation (less headspace) or hurt it (risk of splashing)?

Issue: May/Jun 2012

Hopbursting, Final Gravity: Mr. Wizard

The Wiz digs deep for a question on hopbursting and gives the lowdown on the causes of high final gravities.

Issue: Jul/Aug 2012

Topping Up, Gluten-Free Brewing: Mr. Wizard

The Wiz is down on topping up with boiled water and discusses gluten-free beers.

Issue: May/Jun 2012

What are your thoughts about the "no chill" method of brewing?

Issue: Jan/Feb 2012

I recall reading somewhere that 80–85 IBUs was the max bitterness without special equipment. Is this true?

Issue: Jan/Feb 2012

Using A Hopback, Refrigeration: Mr. Wizard

The Wiz hops to a question on hopbacks and gives the facts of refrigeration.

Issue: Mar/Apr 2012

I know that the sanitizing in a sink works for sanitizing bottles, but I have never tried the dishwasher technique. What do you recommend?

Issue: December 2011

I recently moved from Montana to Salem, Oregon. When I brewed in Montana I used well water for my brews and there was never a problem. ow that I am an “urban” brewer, I seem to have too many instances of beers fermenting with dry yeast that will not take

Issue: December 2011

Debunking Bitterness, No Chill Brewing: Mr. Wizard

The Wiz lays down the cold, hard facts on wort chilling and gives a sweet answer to a bitter question.

Issue: Jan/Feb 2012

What is the best way to calculate IBU contributions from continual hopping?

Issue: November 2011

I am disappointed with the hop aroma in my beers and am a bit leery to use dry hopping. What suggestions do you offer?

Issue: November 2011

I have some left over London Ale yeast sitting in my fridge . . . how long will that last? If I make a yeast starter, what could I do to make it last?

Issue: October 2011
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MayJun13

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May/June 2013

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  • Build A Heated Mash Tun: Projects
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  • Belgian Blond: Style Profile
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