We try our first test with video as we taste the results of our small extract batch hopping experiment. We also taste three different batches of the same recipe and read holiday wish lists.
In this episode, we’re invited to a big brew at the house of Casey from Siloam Springs. Also, Casey shows us how to make an all grain starter in a French press coffee maker.
We continue our conversation about all grain brewing with John Palmer, author of How to Brew. This week, we cover lautering and sparging.
John Palmer, Author of How to Brew joins us for the first half of a discussion of all grain brewing. We cover from milling to mashing this week.
Chris Colby from Brew Your Own magazine goes over his list of ten difficult beers to brew at home. Also, Bob Hansen from Briess Malt and Ingredients joins us with extract brewing tips.
We finish our chat with Dave Logsdon of Wyeast as he answers listener questions. Also, we answer other questions from the mailbag and introduce our new T-shirts!
Our conversation continues with Dave Logsdon of Wyeast as we begin to answer questions from listeners on how to get the most out of yeast.
This week, we begin our three-part series on yeast based on our conversation with Dave Logsdon of Wyeast. We talk to Dave about the history of Wyeast and single-stage vs. two-stage fermentation.
We talk kegging with Andy Sparks. Andy walks us through the process of using Cornelius Kegs to serve up our favorite brews.
We complete our coverage of the Great American Beer Festival by talking to Vinnie Cilurzo of Russian River Brewing about American Wild Ales, David Myers of Redstone Meadery about mead, and Ray Daniels of the Brewers Association about Poor Richard’s Ale.