John Palmer, author of How to Brew, walks us through the potentially intimidating topic of pH. John tells us how to measure pH and what to do with our measurements to improve our beers.
We get input from our listeners on "home brewing" vs. "craft brewing" and extract vs. all grain.
James, Andy Sparks and Steve Wilkes collaborate to taste home brewer Michael Tonsmeire's experiment comparing six different sugars in Belgian beers.
Chris Colby, editor of Brew Your Own magazine, walks us through the hoops and hurdles home brewers have to go through to brew American Pilsner, the most maligned of all styles.
Ed Westemeier, communications director of the Beer Judge Certification Program (BJCP), gives us the history behind the organization and talks about its role in brewing today.
We continue our discussion about the history of beer in the USA with Maureen Ogle, author of Ambitious Brew - The Story of American Beer. Part two takes us from Prohibition to present day.
We learn about the history of beer in the USA from Maureen Ogle, author of Ambitious Brew - The Story of American Beer. Part one takes us from the Pilgrims to Prohibition.
Chris Colby, editor of Brew Your Own Magazine, walks us through the age-old process of decoction mashing.
John Palmer, author of How to Brew, joins us to answer frequently asked questions on home brewing. John also tells us the causes of common off flavors.
Andy, Brian and James spend some time chatting with Adam Avery of Avery Brewing. Adam talks about making the move from home brewer to brewery owner, dry hopping and making big beers at home.
Andy Sparks and James Spencer join Brian Warren and John Holder in Denver to taste the last round of samples in the Hot Side Aeration experiment. We also get feedback about the experiment from John Palmer.
Rick Sellers from Pacific Brew News Radio reports on a California brewing competition for women only. Also, Chris Colby from BYO explains high-end RIMS and HERMS brewing systems.
We travel to Fort Collins, Colorado to speak with Eric Salazar and Peter Bouckaert of New Belgium Brewing.
Thanks to a demonstration hosted by the Brewers Association, we see what happens behind the scenes in the judging of the Great American Beer Festival competition.
We cover two homebrewing competitions in connection with the Great American Beer Festival: the GABF Pro Am and the Long Shot competition from the Boston Beer Company.
We join homebrew guru Charlie Papazian near a beautiful stream at his house to share his homebrew and his thoughts about the hobby.
Randy Mosher, author of Radical Brewing, talks to us about fruit beers and getting the most out of them. Randy also gives us his favorite approach to pumpkin beers.
Ben Watson, author of Cider, Hard and Sweet: History, Traditions, and Making Your Own, introduces us to the world of homemade ciders. Also, Chris Colby of Brew Your Own magazine lets us in on his method of partial mashing using an unmodified two-gallon drink cooler.
Andy Sparks and Steve Wilkes join James to taste the results of homebrewer Michael Tonsmeire's single-hop small batch experiment.
Homebrewer Raj Apte lets us in on the long-lost process of brewing with the Ginger Beer plant. This way of brewing soft drinks at home was commonplace decades ago.
Bob Hansen, technical services manager of Briess Malt and Ingredients Company, shares thoughts on his presentation from NHC on making big beers.
Chris Colby of Brew Your Own magazine joins us to share his favorite strategies for getting the best beer out of a split-boil extract brewing session.
The last interview from Orlando: James talks to Matt Brynildson of Firestone Walker Brewing and John Mallet of Bell's Brewery about first wort hopping and dry hopping.
More interviews from the National Homebrewers Conference: Homebrewer Raj Apte on his "one-dollar homebrew barrel" and author John Palmer on wort fermentability.
NHC coverage continues as James and Steve interview professional brewers and other professionals connected wtih the brewing industry.
Steve Wilkes joins James as they play interviews with six homebrewers recorded at the National Homebrewers Conference in Orlando. Great tips and useful information.
Randy Mosher, author of "Radical Brewing," talks with Steve Wilkes about pairing beer with food and cooking with beer. Randy says beer is a much better partner with food than wine.
James sneaks away from the family during his vacation to post a quick interview between Steve Wilkes and Ray Daniels on a treat to taste while brewing.
We hear from two homebrew experiments: William Tope, a high school student from Houston, Texas, delves into whether alpha acid levels of hops affect fermentation rates, and the Hot Side Aeration experiment continues with Brian Warren and John Holder.
We talk brewing water with Greg Noonan, author of "New Brewing Lager Beer" and other noted brewing books. Greg is also owner and brewer at the Vermont Pub and Brewery in Burlington.
