Basic Brewing Radio

Homebrewer David Curtis shares his experiment comparing mash hopping, first wort hopping and traditional 60-minute boil hopping.

Chris White, founder of White Labs Yeast, talks about a survey comparing the effect of different yeast strains on bitterness levels of finished beer. We also talk about safety issues and whether eating yeast will stave off drunkenness.

Brew in a Bag pioneer Pat Hollingdale and Brew in a Bag enthusiast Bob Stempski talk about the legacy of the technique and the myths surrounding it.

We go back to the basics with Chris Colby, editor of Beer and Wine Journal, who talks about adjunct grains.

Brian Sprague talks about his farm and brewery in Venango, Pennsylvania, where hops and barley are grown and turned into beer.

Sour homebrewer Gail Williams shares two experiments: testing whether Brettanomyces preserves hop character and whether pasta makes a contribution to a sour beer in the fermenter.

Chase Healey of Prairie Artisan Ales in Tulsa, Oklahoma, talks about his quickly up-and-coming funky brewery and some of his tasty beers.

Chris Colby of Beer and Wine Journal shares his multi-year strategy of brewing tasty sour beers at home.

In the final stop of introducing the new breweries of northwest Arkansas, we interview owners Evan McDonald and Sammy Stephenson along with brewer Nathan Traw.

Homebrewer Tyson Schindler shares his experiment splitting a stout into smaller batches and flavoring them differently.

Toxicologist Paul joins us for the third part of our exploration of whether our ingredients, processes, or equipment are hazardous.

Icelandic homebrewers Eyvindur Karlsson and Sigurdur Gudbrandsson talk about the brewing culture in their country and their method of stepping up BIAB.

Homebrewer Karl Kornfeld talks about his experiment brewing a beer using only sourdough starter for yeast. He also shares a Star Trek inspired beer.

Chris Colby of Beer and Wine Journal shares tips on scaling up and scaling down homebrew batches and recipes.

Homebrewer Dan Pixley takes us through an ongoing experiment brewing sour beers from commercial dregs. Also, Dr. Martin O'Neill talks about the new brewing program at Auburn University.

Homebrewer Matthew Jannette shares his experiment combining two of our favorite things: beer and cheese.

Gary Glass, director of the American Homebrewers Association, explains the new registration procedure for the National Homebrew Competition and looks forward to the National Homebrewers Conference in June.

Ken Schramm, author of The Compleat Meadmaker and owner of Schramm's Mead joins us to talk about his new commercial venture and answer your mead making questions.

Chris Colby of Beer and Wine Journal shares tips on brewing high gravity barleywines.

James and Steve read listener disaster letters and taste some bottles of homebrew past from James' cellar.

Toxicologist Paul joins us again to follow up on your questions about possible toxic materials in homebrew.

Homebrewer Bryan Gold shares tips on brewing his award-winning saison and saisons with fruit.

James and Steve blend finished beers and honey beverages before bottling to find a tasty braggot.

Paul, a homebrewer and toxicologist, answers your concerns about materials and chemicals we use in our favorite hobby.

Chris Colby and Denny Conn join James to go over the results of adding increasing amounts of gypsum to an American IPA.