Basic Brewing Radio
Summary: Basic Brewing Radio is a weekly show about craft beverages and brewing them in your own home. We take the mystery and fear out of brewing the best beer in the world. Look for our podcast in the iTunes Music Store - it's free!
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- Artist: James Spencer
- Copyright: Active Voicing 2024
Podcasts:
Zack Taggart, lab manager at 42 North Brewing, continues his presentation on setting up a homebrew lab by talking about isolating and propagating yeast and bacteria.
Ryan Richardson of The Mead House podcast shares half a dozen fun and delicious meads.
Nick Chute, head brewer of 56 Brewing in Minneapolis, shares some delicious beers and some tips on how to brew similar ones at home.
Zack Taggart, lab manager at 42 North Brewing, tells us how to set up our own homebrew lab to analyze yeast health and count cell population.
Former meadmaker of the year Matt Weide joins us at HomebrewCon in Minneapolis to share meads made with walnuts, peanuts and ginger. He also shares a couple of bochet (burnt) meads.
Kevin Welch of Boom Island Brewing in Minneapolis has turned passion for music and Belgian beers into a commercial operation designed to carry on a long tradition.
We meet up with the Brulosophy crew at HomebrewCon in Minneapolis to evaluate two varieties of hops, and we chat with brewers and brewing experts on the Club Night floor.
Steve Wilkes and Casey Letellier help James evaluate an experiment comparing three beers with single hop additions at 60 minutes, 30 minutes and flameout.
Stuart Keating gives us brewing tips and explains why his brewery brews beers described as the "smallest and weirdest" in St. Louis.
Phil Nigash of the podcast My Life As a Foodie joins us to talk about restarting his show and getting into brewing kombucha at home.
Sean Terrill of Two Mile Brewing in Leadville, Colorado, talks about his study and article examining the effect of mash temperature on attenuation rates of three yeast strains.
Homebrewer Jamie Conway joins James and Steve as they taste beers and meads with different approaches to integrating fruit character.
Chris Colby of Beer and Wine Journal gets into the details about step mashing and how we can use it to control the character of our beers.
James and Steve sit down during a brew day to talk about how to calculate and predict starting and finishing gravity levels of beers.
Homebrewer Aaron Winey shares his experiment brewing an American blonde ale using water from four different sources.
