Basic Brewing Radio

Four professional brewers share their perspectives and tactics on starting a commercial brewery from scratch.

Mark Stutrud of Summit Brewing in St. Paul addresses the 2010 National Homebrewers Conference in Minneapolis, Minnesota.

James and Steve profile the Prairie Homebrewing Companions of Fargo, North Dakota in front of a live audience at the National Homebrewers Conference.

James, Steve, and Blake Lyon evaluate the experiment that attempts to determine whether Irish Moss or other fining agents make a difference in homebrew.

James joins Steve for an attempt to brew a mead, a wine, and a beer on the same day on a holiday weekend.

Kai Troester joins us to give us his thoughts and techniques about the time-honored process of decoction mashing.

James enlists the help of Steve Wilkes, Andy Sparks, and Alex Roberts to answer items from the mailbag as the four sip rare beers.

Home Brewer Sean Terrill joins us again to follow up on his yeast starter aeration experiment. Also, Sean shares the results of his pitching rate experiment, recruiting dozens of home brewers to help evaluate.

James Altwies of Gorst Valley Hops joins us to tell us how his company is bringing commercial hops back to Wisconsin. Also, James answers your questions about growing hops at home.

Home brewer Jeff Karpinski gives us tips on going electric in our home breweries and how to build heat sticks.

Chris Colby, editor of Brew Your Own magazine, joins James to talk about Collaborative Experiments number four and five.

Gary Glass, director of the American Homebrewers Association, brings us up to date on legislation affecting home brewers across the country.

Chris Colby, editor of Brew Your Own magazine, tells us about a series of articles dedicated to breakfast foods we can use to brew.

Home brewer Mark Zap has been awarded a grant to create a work of art: a brewing sculpture.

Steve Wilkes is planning a charity beer dinner, and he takes a moment while things are in the oven to walk us through the process.

Author Stan Hieronymus joins us to talk about his book, Brewing with Wheat - The "Wit" and "Weizen" of World Wheat Styles.

Home brewer Sean Terrill shares the results of his experiment testing how aeration affects the amount of yeast cells generated in starters.

We bring in a panel of experts and data from home brewers to test the effects of a partial boil and adding extract late to the brewpot.

Mike Nealy, president and founder of Malt Munching Mash Monsters, shares the results of his club's experiment comparing nine sugars in Belgian Beer.

Les Howarth, author of The Home Brewer's Recipe Database, joins us to talk about his book that lists the ingredients of nearly 3,000 beers.

Home brewer Scott Mathis shares his experiment splitting a pale ale wort and fermenting it with six different yeasts.

Chris Colby, editor of Brew Your Own magazine, talks about conditioning malt for better milling and answers listener e-mails.

Ryan Thompson-Jewell walks us through some tips on creating or improving homebrew club Web sites. Also, Gary Glass, director of the AHA, brings us up-to-date on homebrew legislation.

Peter Hoey of Odonata Beer Company in Sacramento joins us to talk about launching a new brewery and gives tips for brewing Saisons, Chocolate Stouts, and hoppy Beers.

Jeff Britton, president of the Garage Brewers Society of O'Fallon, Missouri, explains his club's current contest centering around mystery ingredients.