Basic Brewing Radio

James Altwies of Gorst Valley Hops give us some excellent advice on making sure our homegrown hops get a good start on the season.

Chris Colby, editor of Beer and Wine Journal, talks about how time affects the levels of alpha acids in hops and how to slow their fading.

Mary Pelletieri, author of Quality Management: Essential Planning for Breweries, joins us to talk about how to bring quality management practices into our home breweries.

We continue our introductions to northwest Arkansas breweries as we visit with Katie and Beau Boykin of Bentonville Brewing.

Peter Symons joins us from Sydney to talk about Bronzed Brews, his new book exploring the history of Australian brewing.

Malcolm Frazer of Brulosophy.com shares his experiment comparing the results of adding sugar to the fermenter all at once vs staggered over time.

Chris Colby, editor of Beer and Wine Journal, shares tips on hitting original gravity if things go awry during the brew day.

Homebrewer Phillip McDaniel shares samples of crystal malt he made and his technique for making it.

Michael Tonsmeire, the Mad Fermentationist, shares his ten tips of what to consider when coming up with a beer recipe.

In their annual tradition, James and Steve read a collection of listener-submitted brewing disaster stories.

Homebrewer Dan McCarthy shares ten gruits, and James and Steve sample to find the perfect blend.

Brulosopher Marshall Schott talks about his Short and Shoddy brew day, where he brewed an all grain batch of beer in around sixty minutes.

Brewer Jason Corral shows us around his professional electric system based on his homebrew setup and controlled with an Arduino controller.

Chris Colby, editor of Beer and Wine Journal, talks about four favorite holiday spices for brewing and gives us some tips.

Homebrewer CJ Shamas returns to share beers from his small sour barrel program with James, Steve and Andy.

We get a behind-the-scenes look at the brewing of the collaboration Cream Ale, as Apple Blossom scales up James' homebrew recipe.

Homebrewer Dennis Pike returns with the results of his experiment testing the effects of different fermentation temperatures on hefeweizen.

Homebrewer Phil Proctor shares tips on setting up elaborate beer dispensing systems and on designing a homemade glycol chiller.

Homebrewer Ray Sykes brings mushrooms to homebrew for some really tasty and interesting flavors.

Homebrewer Nick Johnson shares four ciders brewed with ingredients inspired by the season of fall.

James sits down with Trey Holt from Black Apple Crossing Cidery to sample ciders and get homebrewing tips.

In part one of a two-part series, homebrewer CJ Shamas shares tips on using small barrels to produce sour beers.

Chris Colby, editor of Beer and Wine Journal, shares tips on brewing a delicious Trappist-inspired beer with a simple ingredient list.

Doug Wawrzynski unveils the most ambitious split batch experiment in BBR history: Will the numbing effect of Szechuan peppercorns tame the heat of Carolina Reaper peppers and bring out their flavor?

Father and son homebrewing team, Nick and Curt Kiest, share their experiment aging a series of beers in an eight gallon oak whiskey barrel.