Steve Wilkes and Casey Letellier help James evaluate an experiment comparing three beers with single hop additions at 60 minutes, 30 minutes and flameout.
Basic Brewing Radio
Stuart Keating gives us brewing tips and explains why his brewery brews beers described as the "smallest and weirdest" in St. Louis.
Phil Nigash of the podcast My Life As a Foodie joins us to talk about restarting his show and getting into brewing kombucha at home.
Sean Terrill of Two Mile Brewing in Leadville, Colorado, talks about his study and article examining the effect of mash temperature on attenuation rates of three yeast strains.
Homebrewer Jamie Conway joins James and Steve as they taste beers and meads with different approaches to integrating fruit character.
Chris Colby of Beer and Wine Journal gets into the details about step mashing and how we can use it to control the character of our beers.
James and Steve sit down during a brew day to talk about how to calculate and predict starting and finishing gravity levels of beers.
Homebrewer Aaron Winey shares his experiment brewing an American blonde ale using water from four different sources.
Homebrewer-turned-pro Nathaniel Senff of Lightheart Brewing talks about being a part of the collaborative Callister Brewing in Vancouver, British Columbia.
In this second part of a two-parter, Casey Letellier, currently brewing at West Mountain Brewing Company, talks about his plans to open his own – Ivory Bill Brewing.
In this first part of a two-parter, Casey Letellier, currently brewing at West Mountain Brewing Company, talks about his plans to open his own – Ivory Bill Brewing.
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