Home Brew

Home brewer Kai Troester explains the concept of attenuation, the factors that affect it and how we can test the attenuation potential of our wort.

Home brewer John Chubick of Bloomington, Illinois joins us to talk about his homebrew hop dryer, stir plate and temperature controller.

James and Andy try out one of the hop stretching methods explained by Chris Colby on the previous show: steeping hops in a French press coffee maker.

Chris Colby, editor of Brew Your Own magazine, explains some tips on how to get the most out of our precious hops. Also, how to use a French press coffee maker in the process.

Home brewer and coffee roaster Scott Koue of San Francisco joins us to talk about roasting our own coffee. Home roasted coffee can add more creative control into home brewed coffee beers.

This is Fred Johnson’s paper comparing fermenter shaking vs aquarium pumps for wort aeration.

Scientist and home brewer Fred Johnson of Avery North Carolina shares his experiment comparing fermenter shaking against aquarium pumping for aeration. Also, advice for cleaning Better Bottles.

We sit down with Mike Dewey of Mt. Carmel Brewing Company in Cincinnati, Ohio – a commercial home-based brewery.

Chris Colby of Brew Your Own Magazine explains the Belgian technique of turbid mashing, which makes the most of limited mash tun space.

Our National Homebrewers Conference coverage from Cincinnati concludes with an interview from Randy Mosher. Randy talks about Belgian beer history and culture he found in a rare book.