In the never ending quest to find new ways to tinker with our beers and produce better flavors, it's been promoted that to produce more ester and phenol characters in a brew, one should pitch less yeast.
The theory is pretty simple - esters and phenols can be by product of poor yeast health or a stressful fermentation. This gets pounded into your head during BJCP training and is one of the reasons brewers have been recommended to make starters to ensure they have plenty of healthy yeast at the ready to tackle the job.
On this week's episode of the Brew Files, we're breaking down some of our favorite beer myths. You know all of those colorful tales told best when you have a pint in front of you and your seat in a stool. Come with us as we explore some myths about color, storage, cellaring, lifestyle and history!
By this time next week, we'll be deep, deep in the midst of the AHA's annual homebrew party - HomebrewCon. This year's edition is a return to the Minneapolis/St. Paul area for four (ok, three official, but c'mon!) days and nights of beery goodness. Here's our quick guide about what we're doing - what we want to check out and more!
On this week's episode of the Brew Files, we're hanging with the homebrew video master - Chip Walton and we talk about how he came to brew, create BrewingTV and finally become an All-Grain brewer with the help of a bag.
New opening to the show this time through. Let's see how you like it (let us know!)
In the pub, we stop by and take about brewery charities and one in particular for Denny's area. We talk about one previous guest's new "kid" rules and the response, before we tackle the big Wicked news of the week and the really insidious piece that virtually no one is talking about behind the scenes.
Our brewing partner in "science", Marshall "Brulosophy" Schott released results of a biotransformation experiment here. In it he brewed a NE IPA recipe that was double dry hopped. Two batches brewed with the first fermenting out for a few days before the second was brewed. The second batch received the first dose of dry hops while the beer was at high krausen. The first batch received it's dry hops after the beer was done fermenting.
A few months back, I was contacted by Tiah Edmunson-Morton of Oregon State University and the Oregon Hops and Brewing Archives. In an interesting turn of events, they wanted to talk to me about Oregon, homebrewing and my part in the whole scene. They are even archiving all the work we've done and adding it to their collection which includes the pioneering and humbling work of Fred Eckhardt.
On this week's episode of the Brew Files, it's time to pour one out for the parents in the brew world. Drew sits down with Tiffany Ashrafi, a Los Angeles area homebrewer, beer fanatic and mom-to-be, about her unique spin on making a beer for mom. With Mom covered, Denny and Drew sit down to talk about a beer for dad to have when tots are all grown up
In the pub we congratulate our new members of the Governing Committee; explore what we think of the Brewer's Association recent announcement regarding sexist beer names and celebrate the sort of beery fool hardiness that lead one "intrepid" soul to attempt a beer half-marathon.