Basic Brewing Radio

Homebrewer Dennis Pike shares his experiment comparing the effects of three different yeast pitching rates on hefeweizen.

Tim Leber joins us with an experiment evaluating bread yeast in mead and shares burnt honey mead made in a Crock Pot. Also, a surprise habanero mead.

We visit Modern Times Brewing in San Diego to talk to Jacob McKean and Michael Tonsmeire about starting a brewery based on homebrew, roasting and brewing with coffee, and sour beers, of course.

Chris Colby, editor of Beer and Wine Journal, talks about the myths surrounding black malt and how versitile it really is. Also, do IPAs really give you "man boobs"?

We visit with Dr. Chris White of White Labs about their tasting room, new products, and general brewing industry topics.

We join Brulosopher Marshall Schott at the National Homebrewers Conference in San Diego to evaluate experiments on lager fermentation temperatures and first wort hopping.

We talk to Vinnie Cilurzo of Russian River about spontaneous fermentation, a new hop exclusively for homebrewers, and brewing Pilsners. Also, homebrewer Holger Michaelis talks about brewing small batch lagers.

James, Steve, and a cast of BBR characters wander Club Night at the National Homebrewers Conference in search of great beers.

Chris Colby, editor of Beer and Wine Journal, talks about increasing alcohol content of beers by feeding the yeast added sugar in the fermenter.

Malcolm Frazer, contributor to Brulosophy.com, shares his experiment brewing a dry Irish stout with water chemistry suited for stouts and for pale ales.

Mark Jockers from Clean Water Services and Jeremie Landers from the Oregon Brew Crew talk about a challenge in Portland using treated effluent to brew beer.

Homebrewer James Sites shares two tasty brews that are blends of sour beers and ciders with fruit.

Three ginger-infused beers: Half-pound half-boiled ginger beer from Steve Wilkes, ginger-wasabi beer from homebrewer Dan McCarthy, and Soulless Ginger from Apple Blossom Brewing Company.

James and Steve sit on the porch and evaluate two experiments: US 05 vs Nottingham yeast and the effect of a 30-minute boil on an all grain pale ale.

Chris Colby, editor of Beer and Wine Journal, joins James to reveal the winners of our Homebrew Heroics contest.

Marshall Schott of Brulosophy returns to the podcast to share two experiments: brewing water chemistry and hybrid lager fermentation.

Nathan Traw, brewer and distiller at Core Brewing and Distilling, takes us through the distillation process, and Jesse Core talks about his company's progress.

Chris Colby, editor of Beer and Wine Journal, talks about how to assess suspicious beers, and Gary Glass, director of the American Homebrewers Association, helps us introduce a contest to give away two free registrations to this year's National Homebrewers Conference.

Homebrewer Ryan Leamy from Vermont talks about making maple wine and maple beers and gives us some background on where maple syrup comes from.

Marshall Schott of the blog Brulosophy shares two experiments: testing the effects of a 30-minute boil and the addition of Irish moss.

Brewery owner Rose Schweikhart gets advice from John Palmer on brewing with hot spring water from Hot Springs National Park, Arkansas.

Homebrewer Dan Kuczmarski joins us again to share his experiment fermenting a blonde ale with four different yeast strains.

Chris Colby, editor of Beer and Wine Journal, talks about why mashes for higher gravity beers can be more inefficient and what to do about it.

Douglas Wawrzynzki helps sort through listener feedback on what brewing software they're using around the brewpot today.

Chris Colby, editor of Beer and Wine Journal, brings us up to date on a favorite technique - a hybrid of extract and all grain brewing.