Episode 33 - The Bitter Truth

drew's picture

 

In the feedback we take a moment to not only reflect on the launch of the Brew Files, but to also remind folks about the difference between companies and people particularly when the snark is flying in podcast land.

We donated $688 to the Children's Tumor Foundation in the name of the listeners. Thanks to Robert Allaway for the suggestion. Reminder our charity is now the San Gabriel Valley Humane Society. Let's try and raise enough funds via Patreon to hit a cool thousand by July!

Episode 36 is an all Q&A episode - so get your questions in at questions@experimentalbrew.com (or call us at 626-765-1ALE)

In the pub, we talk Sierra Nevada's Beer Recall from North Carolina and how Firestone Walker is switching to smaller bottles for their "special" beers Hey whatever happened to the nip?

In the library, Denny covers a timely article from Scott Janish looking at the impact of dry hopping on final beer bitterness

In the lab, we get our IGOR on and try to better understand the results that we saw in our IBU experiment. Why were some of the IGORs dead on and others way low? We talk to five IGORs about their brew day experiences and try and see is there a common culprit? Saw Hi to Kevin Kolk, Dave Matson, Ben Myton, Mike O'Toole and Jeremy Wickham.

Lastly, we swing through a super quick suggestion of a not so super quick podcast. They just dropped a six hour episode!

Episode Links:

Episode Contents:

00:00:00 Our Sponsors

00:07:10 Feedback

00:22:02 The Library - Scott Janish on Dry Hopping

00:30:39  The Lab - The Great IBU Test visit with the IGORs

01:35:07 Something Other Than Beer

This episode is brought to you:

American Homebrewers Association

BrewCraft USA Craftmeister

JaDeD BrewingJaded Brewing

Mecca Grade MaltMecca Grade Estate Malt

  PicoBrew

Wyeast Labs

 

Interested in helping Denny and Drew with the IGOR program (aka help us run experiments!) - contact them at igor@experimentalbrew.com. We want more Citizen Science!

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Sparkologist
The Bitter Truth

I am sure someone had to have already brought this up. I would suspect the different waters are mostly responsible for the hop isomerization.