basic brewing

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.

It's the final installment of the Base Malt Experiment as we use liquid yeast to ferment beers made with and without hops.

Scientist and home brewer Fred Johnson of Apex 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.

Steve Wilkes joins brewer Mike Dewey on a tour of Mt. Carmel Brewing Co. in Cincinnati - a commercial home brewery.

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.

Our National Homebrewers Conference coverage from Cincinnati continues. We have interviews with Ant Hayes, Greg Doss, Ray Daniels, Ken Schramm and Craig Ballenger.

Steve joins James as they begin their collection of interviews gathered from experts at the National Homebrewers Conference in Cincinnati. This week: Dave Wills, Michael Ferguson and Chris White.

Homebrew clubs strut their stuff in Cincinnati at the National Homebrewers Conference. James and Steve sample their wares.

James and Steve work the crowd at the National Homebrewers Conference Pro Night in Cincinnati.

Jim Koch, founder of the Boston Beer Company, gives an inspiring keynote address to the National Homebrewers Conference in Cincinnati.

James and Steve read letters from listeners with tips on how to brew greener and cheaper.

Our Base Malt Experiment continues as we compare beer with and without hops.

Mike Lozano, home brewer and mead maker from Aurora, Colorado, takes us through the basics of mead making from the ground up.

We get unexpected results when we compare unhopped beers made with three different base malts.

Michael Tonsmeire, the Mad Fermentationist, shares three beers that have had hops added in "non-traditional" schedules.

Tired of looking at those dandelions in your yard? Home brewer Don Osborn tells us how to put them to good use in the fermenter.

Gary Vaynerchuk of Wine Library TV brings the thunder to BBR and gives us his perspectives on the art of tasting as he samples homebrew.

James and Steve risk their lives building a new trellis, and James gives a tour of his hopyard.

Chris Colby, editor of Brew Your Own magazine, answers questions from listeners about growing hops in containers and other home growing issues.

James and Steve sit down with the head brewer of the largest brewery in Oklahoma to share beers and tips on how to brew better beers.

Field Trip! James and Steve head to Krebs, Oklahoma to tour the home of Choc Beer.

Chemistry professor Brad Sturgeon of Monmouth College explains the science behind beer skunking and what kind of glass is best to protect against it.