Home Brew

Home brewer Anthony Fischer gives James and Steve an overview of advanced yeast storage and propagation techniques he uses in the lab.

James, Steve, and Andy reveal the winners of the “You know you’re a home brewer when . . . ” contest, read listener letters, and sip rare Belgian beers.

“How to Brew” author John Palmer helps us walk through mash tun efficiency – how to get the most out of our mash.

Ray Daniels introduces us to the Cicerone program, which is designed to educate beer servers and sellers. Also, Ray talks about education opportunities for home and professional brewers.

Home brewer and home baker John Owen talks about the similarities between baking and brewing and tells us how to make sourdough bread from scratch.

Andy Sparks and Steve Wilkes join James on the patio to brew a partigyle session with leftover ingredients.

In this low-maintenance holiday episode, we share your brewday mishaps to live, laugh and learn.

Peter Ausenhus of Worth Brewing Company in Northwood, Iowa talks to us about how he’s running a professional brewery with homebrew-scale equipment.

Chris Colby of Brew Your Own Magazine fills us in on the hop situation and gives us tips to make it through to better, hoppier times.

Benjy Edwards of Columbus, Ohio teaches us about cask conditioning and how we can make Real Ale at home.