basic brewing

James Spencer and Steve Wilkes brew an experimental six pack's worth of extract IPA on the stovetop.

Steve Wilkes joins James Spencer as they brew a little beer - literally. The guys brew up three quarts of IPA as a fun experiment.

Ray Daniels, author of Designing Great Beers joins us to talk about hop bitterness and the factors in brewing that affect it.

Chris Colby of Brew Your Own magazine introduces us to Vienna Lagers and how to make them at home.

Homebrew clubs are the topic this episode as we talk to Brian Ellis of Kuykendahl Gran Brewers, a Houston homebrew club.

James Spencer and Steve Wilkes taste the results of an experiment in hopping extract batches and also try three batches of the same recipe.

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.

We begin our coverage of the Great American Beer Festival with an overview of the event, an interview on how professionals evaluate hops, and a peek behind the scenes of Utopias from Samuel Adams with one of its brewers.

Dr. Scott Herness of Ohio State University joins us to talk about the science of tasting and how that relates to beer. Also, we read listener mail.

We preview the Great American Beer Festival with Gary Glass of the Brewers Association. Also, we answer listener mail and get reaction from our sanitation show.

Steve Wilkes joins us for our sanitation show as we discuss sanitizing brewing equipment and read listener input.

We continue our chat with Gerard Lemmens of Brewers Supply Group as he gives us practical tips on using hops in home brewing.

Gerard Lemmens from Brewers Supply Group joins us to give us some background on hops and trends in the hop industry.

We talk to Bob Hansen from Briess Malt and Ingredients Company about how malt extract is made and how to buy the best extract and maintain its quality.

We talk to Bob Hansen from Briess Malt and Ingredients Company about the malting process and about how specialty malts get their flavors.

We continue our chat with Paul Gatza of the Brewers Association to talk about the American Homebrewers Association and brewing in the USA. Also, we hear the story of a homebrewer who decided to go pro.