Writeup: Olive Oil vs No Aeration

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We're back at it! Now that HomebrewCon has passed and we can get back to our regularly scheduled program of experimental madness. And for this round, we'll be revisiting the experiment we covered earlier this year in the podcast. (Episode 13 to be precise!) 

IMPATIENT RESULT: FAILED

Executive Summary

Denny and I went into this experiment with a clear expectation of what the eventual answer would be and for once science agreed with us. It was a novel happenstance!

Brew Toy Review - Monster Mill 3

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A quick note before we begin - we will always tell you when a manufacturer has provided us with goods to test. In this case, Monster Brewing Hardware did not provide Drew the mill. This is his review of his purchase.

It's funny the little things that conspire to keep you from doing a thing you love. Time, family, work, obligations are all a part of it, but sometimes it's also just a small pain point that's enough to prevent you from building up the head of steam to overcome the joyful inertia of sitting on your butt (particularly when it's hot and there's A/C inside)

The Store is Live!

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Ever wanted to wrap your body in Dr. IGORStein? Ever wanted a book directly from the authors or a way to get a signed copy? Look no further! Starting today - you can make Denny do work! Order a book, order a shirt! Watch his efficient moves as he gets you your gear and you get to show your support for the show and our efforts!

Just click here! Store

 

Episode 16 - Lucky Transplants

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It's HomebrewCon Week! As this episode goes live we're at the hotel in Baltimore getting ready to rock out with some homebrew! So this episode is going to be a real "quick" one (for us).

In feedback Denny talks about a great response he got from Spain and then Drew has to issue a correction from the Correctional Department of Corrections about a misstate he had about yeast strains. 

Episode 15 - All About the New England IPA

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As we get ready to head to the NHC, our schedules get a little screwy (we have one more episode before the Wrath of Conn Con)

In feedback we hear about some fun experiences and a nice gesture on the part of a listener. Also we hear from others about Denny and Marshall's recent commentary about skipping over aeration/oxygenation

New England IPA Series - Is it the Yeast?

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The IPA is the king of the current American craft beer scene and in recent years the new belle of the Hop Ball has hailed from New England. Heady Topper from Vermont's Alchemist was the first to catch beer lover's attention and since then many beers in the same vein have appeared. Skipping over a great many of the discussion of the style centering on the word "juicy" - a number of beer exhibit an intense hazy appearance. This murk is a controversial part of the equation (not every example has it for instance).

Subject: 

Experiment Status: 

Does the yeast choice generate the haze in a "New England Style IPA"

Oh Say Can You See (through your beer)

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In the last couple years, we've been seeing the growth of what I guess you could call a new style of beer....The NorthEast style, usually made as an IPA.  The common factors seems to be a "soft" bitterness (often brought about by adding large amounts of calcium chloride to the water, rather than calcium sulfate which is more usual), a massive hop flavor with a pretty forward aroma, and usually a hazy appearance.  And by "haze", I mean a lot of them look like gravy!  Proponents of the style say "who cares how it looks, it's about the taste".  Others, like myself, are mystified.  Why does a g

Episode 14 - Season of the Bruce

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Another episode and a new feature! Read on!

In feedback we hear more about people's weight loss journies. Could we be on the way to skinny brewers? Also a listener chimes in to let us know that he won serious medalage with Drew's Peanut Butter Jelly Time recipe. 

In the pub, we talk our "plans" for Homebrew Con in Baltimore in June - a live Q&A, a Troubleshooters Corner, Book Signings and more! We talk about the 500th Anniversary of the Rheinheitsge-whatever and we revisit the Moonlight vs. Moonlight Trademark fight. 

Saison Yeast - Airlock vs. Open Ferment - Does it prevent "stall"

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These days it seems like if you want to open a craft brewery you need 3 different styles of IPA, a few DIPAs for people to pound, a couple of bourbon barrel something or others, some sour projects to charge ridiculous amounts of money for and then my favorite style - saison. But there's a problem - the two primary strains people use Wyeast 3724 Belgian Saison and White Labs WLP565 Belgian Saison I both suffer from quirky fermentations.

Subject: 

Does using an open fermentation technique avoid the fermentation stall and produce a noticeably different beer that typical closed fermentation techniques used by modern brewers.

Writeup: Comparing First Wort Hopping to 60 minute Bittering Additions

Submitted by drew on

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Ok, so this writeup as a little delayed. Blame it on my schedule or something! I've been a busy man. But here we go - the results haven't changed in the last few weeks and things are primed to re-experiment!

This is a variant of an experiment Denny's done a few times over in the past always with mixed results. Will this time be any different?

Episode 13 - Olive Oil and Black Man

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Another episode and this time we're here with Olive Oil results!

In the pub, we talk our "plans" for Homebrew Con in Baltimore in June - a live Q&A, a Troubleshooters Corner, Book Signings and more! We talk some gluten free barley, a new name for an old country and why some trademark fights make us sad.

A new room is added to the house as we sit down in the library to discuss the imminent release of Homebrew All-Stars! 

Impact of Crushed Malt Age on Beer Quality

Submitted by drew on

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A number of homebrewers, even advanced all-grain veterans like Denny, don't own a mill at home. Many depend on the mill at their homebrew supplier. (Denny uses a friend's mill.) They buy their grains crushed courtesy of their store of choice. Naturally, life happens after we've crushed our malt and everyone is afraid of the ticking time bomb that is crushed malt. Naturally, since we're homebrewers we don't want to waste our money ingredients if we don't have to - so can we use that pre-crushed malt?

Subject: 

Does cracked malt that's been left to sit for a month produced a noticeably different beer than freshly cracked malt?

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