Come and Brew It Radio

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Episode 101 - Holiday Ales, a Camp Kegerator, and BIAB Experiments Dec 22, 2017

Show notes

In this episode, we discuss a variety of topics that have been on our minds the last few weeks. First off, we missed out on our holiday beers episode, but we did brew a spiced dark holiday ale for our Patron James Castellano on Learn to Homebrew Day--so we wanted to talk a little about recipe dev and the best yeast choices for a beer like that. Especially considering everyone loves around this time of year. (Well, everyone but Stubby) But we also wanted to talk about an interesting little project Chris cooked up for outings that he's calling his camp kegerator. It rolls. It has taps. It fits three kegs. It stands up to the elements to give you beer where you need it. And last but not least, we did some BIAB experiments recently and wanted to discuss some our findings about efficiency and overall process timing.

Episode 100 - A Look Back -- What Did We Do?!! Dec 13, 2017

Show notes

In this episode, our 100th episode, we wanted to take a look back at what we managed to do over the last 99 episodes since starting in 2015. Surprising as it might be, many of you are still listening to us and even more have begun. So, here we will take a quick look back at some good times and highlight moments of the show since we began. We hope you enjoy and that we can give you another 100 that are even better than the last.

Episode 99 - Yeast-o-Rama #1 and Belgian Witbiers Nov 28, 2017

Show notes

In this episode, we hit up some more discussion of basics with our first Yeast-o-Rama segment, where we discuss the characteristics of several different yeasts. The yeasts include American, English, Belgian, and German strains. Then we continue our Belgian style coverage with BJCP category 24A, Belgian Witbier. Blue Moon wants to claim to be one, but if you want to try the real deal, look into our Whitetail Wit kit or pick up a six pack of Celis. You'll get the refreshing character you're supposed to get.

Episode 98 - Stubby and Fritz's DrinkTec Euroromp and Dusseldorf Altbier Nov 09, 2017

Show notes

In this episode, Stubby is back from his two week trip to Belgium and Germany full of beer adventures and attending the largest beverage related conference in the world, Drinktec. He went with Fritz and Wil Rahr and they spent the bulk of their trip hitting up well established breweries and cities that were the sources of some of the world's favorite styles. So, he tells us about what they were up to and how the Drinktec conference was and then we dive into a discussion of some of those styles based on the beers he brought back from Europe for sampling (thanks Stubby!). But we especially wanted to discuss the Dusseldorf Altbier style as he visited the city with sampling the real thing in mind while he was there. It doesn't sit in a category of its own anymore--which is unfortunate--but it does still stand apart from its Northern German counterpart that could also qualify as an amber ale.

Episode 97 - High Gravity Brewing and Belgian Dark Strongs Nov 02, 2017

Show notes

In this episode, we revisit high gravity brewing techniques while also discussing the best brewing methods for the Belgian Dark Strong style. Plus, we were lucky to have Shawn Kidwell of Cowtown Brewing Co available to come in with an example of their Dark Strong. We definitely cover the range of needs for bigger beers and the best ways to approach the BDS itself and we have plenty of samples. Plus, Pete was back in the house for the first time in a few months and we broke him a little (beware the last few minutes).

Episode 96 - Yeast Washing for Reuse and the Belgian Golden Strong Oct 04, 2017

Show notes

In this episode, we go over a recent listener request--washing yeast for future use, then we dive into our next Belgian style, category 25C Belgian Golden Strong. To start, yeast washing is an area we get questions about fairly often and surprisingly we find that the concept is new to many long-time homebrewers. Basically, why not take that fresh yeast cake from a recent batch and save all those viable cells to use in a next or a far future batch. Because not only is what you collect generally in better shape than what you originally bought, it will make for a much easier starter when you need it. Plus, you can always keep a preserved batch of something special for later use. After that, we dive into our next Belgian style segment. This time covering the popular Belgian Golden Strong. And along the way, shenanigans. So, hopefully you enjoy!

Episode 95 - Back to Basics: Fining your Beer and Style Hour: Belgian Blonds and Trappist Singles Sep 28, 2017

Show notes

In this episode, we cover the finings for beer clarity that we missed out on in the last episode. Plus, we'll dig into our next Belgian style by discussing Category 25A the Belgian Blond and Category 26A the Abbey Single style of beer.

Episode 94 - Come and Brew It Radio: Episode 94 - Belgian Tripels with Barrett Tillman of Deep Ellum Brewing Co Sep 12, 2017

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In this episode, we invited Barrett Tillman--head of brewing operations at Deep Ellum Brewing Co. in Dallas--in the studio to tell us about some of the things DEBC has recently been up to and their 6th year of the Labor of Love homebrewing competition. Then we continue our Belgian beer discussion by diving into BJCP category 26C, the Tripel style. Plus, we also talk about how you can measure your ABV using your refractometer and an app or online calculator.

Episode 93 - Lighter Lagers with Rabbit Hole Brewing Sep 08, 2017

Show notes

In this episode, we discuss a subject many of y'all have asked about since we started the show, brewing a lighter lager. Not specifically a 'Light American Lager' or 'International Pale Lager' as the name might suggest, but instead the less malty, lighter bodied and colored lagers that many of us enjoy in summer. Those crisp, refreshing, easy-to-drink-a-case-on-the-lake type of lagers. And to help us discuss this topic, we have Matt Morriss and Tom Anderson of Rabbit Hole Brewing back in studio--as they recently released their Mexican-style lager, El Canejo. Plus, they've had a few changes and made a few new plans out at the brewery that we wanted to catch up with them about. So, let's tap into some brewing knowledge and see if we can help you brew some of those lighter range lagers!

Episode 92 - Water Profiles and Adjustments #1 Aug 31, 2017

Show notes

In this episode, we started a discussion of one of brewing's more complex subjects: water profiles and adjustments. All brewers know that water is a main ingredient in brewing, but many don't know just how important water can be to your end results. It can be as simple as bad unfiltered water leading to bad beer with an extract or as complicated as modifying sulfate and bicarbonate additions to distilled water to make a Helles like they would in Munich with an all grain brew.

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