Basic Brewing Radio

Latest Episodes:

02-26-15 Blonde Ale Experiment Feb 25, 2015

Show notes

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

02-19-15 High Gravity Mash Inefficiency Feb 18, 2015

Show notes

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.

02-12-15 Brewing Software Update Feb 11, 2015

Show notes

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

02-05-15 Partial Mashing Revisited Feb 04, 2015

Show notes

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.

01-29-15 Bike Rack Brewing Company Jan 28, 2015

Show notes

Joe Zucca, head brewer at Bike Rack Brewing Company in Bentonville, Arkansas, talks about brewing with the Speidel Braumeister system. Also, Gary Glass, director of the American Homebrewers Association, previews the National Homebrew Competition.

01-22-15 Kriek: 3 Step Fermentation Jan 21, 2015

Show notes

Matt Miller, AKA Dr. Lambic, explains his approach to fermenting lambics - with a fermentation step each for Lactobacillus, Saccharomyces, and Brettanomyces.

01-15-15 Brewing Maibock Jan 14, 2015

Show notes

Chris Colby, editor of Beer and Wine Journal, give us some tips on brewing Maibock to enjoy in warmer times. Also, Chris answers a couple of carbonation-related mailbag questions.

01-08-15 BrewTubers and the SJPorr Challenge Jan 07, 2015

Show notes

SJPorr from YouTube joins us to talk about the YouTube brewing community and the ambitious competition that bears his name.

01-01-15 Homebrew Disasters Dec 31, 2014

Show notes

James and Steve read listener letters detailing homebrewing disasters from the past year.

12-18-14 Roasted Grain Experiment Dec 17, 2014

Show notes

Christopher Owen and Ted Doll from the Louisville, Kentucky, LAGERS club share their experiment using roasted specialty grains in the mash, hot steeping, and cold steeping.

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