Episode 41 - Earthbound and Down

drew's picture

We're loaded up and trucking right through your feedback.

In the pub, we enjoy a pint or two while looking back at a big retirement, talking some new guidelines and wondering maybe we've been looking at the whole "bubble" thing wrongly.

We stop in the brewery to look at Sierra Nevada's Ruthless Rye recipe and why Denny gave them a bunch of guff for it when they were making it. (Plus Drew's weird feelings about late additions of Magnum)

Then in the Lounge, Denny talks to Rebecca Schranz - the Queen of Getting Shit Done- at St. Louis's Earthbound Beer about expansion, taking over an old brewery space and what happens when you find a hand to god Bat Cave in your cellar.

Finally we tackle questions we can answer. Drop a quick tip on ya and Drew reveals he's deeply weird about notebooks.

Episode Links:

Episode Contents:

00:00:00 Opening & Our Sponsors & Announcements

00:09:45 Feedback

00:17:03 The Pub

00:35:09 The Brewery

00:44:50 The Lounge - Rebecca Schranz of Earthbound Beer

01:14:01 Q&A

01:29:20 Quick Tip

01:31:52 Something Other Than Beer

This episode is brought to you by:

 

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!

In the meanwhile, subscribe via your favorite podcasting service (iTunes, etc). Like our podcast, review it - talk it up! If you have comments, feedbacks, harassments, etc, feel free to drop us a line at podcast@experimentalbrew.com. Follow us on Facebook (ExperimentalHomebrewing) or Twitter (@ExpBrewing). If you have questions you'd like answered in our Q&A segment, send an email to questions@experimentalbrew.com!

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gustatorian
Brewing without aeration?

Hey Guys,

         Love the show! Drew, cool name (see below). After listening to this episode (Earthbound and Down), I got an implication from the Q&A section that you both regularly skip aeration/oxygenation of wort in exchange for building a large yeast starter. Are my implications correct? I've never personally experimented with not aerating/oxygenating my wort and would love to move forward with just building a massive starter if that was a possibility without the risk of excessive ester development. Furthermore, this would settle my mind about residual oxygen (not utilized by the yeast) remaining in the beer and quickly killing those oh so delicate hop aromas I desperately want to keep in my beer.

                 Thanks,

                          Drew Genitempo