In this episode, we discuss a variety of topics that have been on our minds the last few weeks. First off, we missed out on our holiday beers episode, but we did brew a spiced dark holiday ale for our Patron James Castellano on Learn to Homebrew Day--so we wanted to talk a little about recipe dev and the best yeast choices for a beer like that. Especially considering everyone loves around this time of year. (Well, everyone but Stubby) But we also wanted to talk about an interesting little project Chris cooked up for outings that he’s calling his camp kegerator. It rolls. It has taps. It fits three kegs. It stands up to the elements to give you beer where you need it. And last but not least, we did some BIAB experiments recently and wanted to discuss some our findings about efficiency and overall process timing.
In this episode, our 100th episode, we wanted to take a look back at what we managed to do over the last 99 episodes since starting in 2015. Surprising as it might be, many of you are still listening to us and even more have begun. So, here we will take a quick look back at some good times and highlight moments of the show since we began. We hope you enjoy and that we can give you another 100 that are even better than the last.
In this episode, we hit up some more discussion of basics with our first Yeast-o-Rama segment, where we discuss the characteristics of several different yeasts. The yeasts include American, English, Belgian, and German strains. Then we continue our Belgian style coverage with BJCP category 24A, Belgian Witbier. Blue Moon wants to claim to be one, but if you want to try the real deal, look into our Whitetail Wit kit or pick up a six pack of Celis. You’ll get the refreshing character you’re supposed to get.
In this episode, Stubby is back from his two week trip to Belgium and Germany full of beer adventures and attending the largest beverage related conference in the world, Drinktec. He went with Fritz and Wil Rahr and they spent the bulk of their trip hitting up well established breweries and cities that were the sources of some of the world’s favorite styles. So, he tells us about what they were up to and how the Drinktec conference was and then we dive into a discussion of some of those styles based on the beers he brought back from Europe for sampling (thanks Stubby!). But we especially wanted to discuss the Dusseldorf Altbier style as he visited the city with sampling the real thing in mind while he was there. It doesn’t sit in a category of its own anymore--which is unfortunate--but it does still stand apart from its Northern German counterpart that could also qualify as an amber ale.
In this episode, we revisit high gravity brewing techniques while also discussing the best brewing methods for the Belgian Dark Strong style. Plus, we were lucky to have Shawn Kidwell of Cowtown Brewing Co available to come in with an example of their Dark Strong. We definitely cover the range of needs for bigger beers and the best ways to approach the BDS itself and we have plenty of samples. Plus, Pete was back in the house for the first time in a few months and we broke him a little (beware the last few minutes).
In this episode, we go over a recent listener request--washing yeast for future use, then we dive into our next Belgian style, category 25C Belgian Golden Strong. To start, yeast washing is an area we get questions about fairly often and surprisingly we find that the concept is new to many long-time homebrewers. Basically, why not take that fresh yeast cake from a recent batch and save all those viable cells to use in a next or a far future batch. Because not only is what you collect generally in better shape than what you originally bought, it will make for a much easier starter when you need it. Plus, you can always keep a preserved batch of something special for later use. After that, we dive into our next Belgian style segment. This time covering the popular Belgian Golden Strong. And along the way, shenanigans. So, hopefully you enjoy!
In this episode, we cover the finings for beer clarity that we missed out on in the last episode. Plus, we’ll dig into our next Belgian style by discussing Category 25A the Belgian Blond and Category 26A the Abbey Single style of beer.
In this episode, we invited Barrett Tillman--head of brewing operations at Deep Ellum Brewing Co. in Dallas--in the studio to tell us about some of the things DEBC has recently been up to and their 6th year of the Labor of Love homebrewing competition. Then we continue our Belgian beer discussion by diving into BJCP category 26C, the Tripel style. Plus, we also talk about how you can measure your ABV using your refractometer and an app or online calculator.
In this episode, we discuss a subject many of y’all have asked about since we started the show, brewing a lighter lager. Not specifically a ‘Light American Lager’ or ‘International Pale Lager’ as the name might suggest, but instead the less malty, lighter bodied and colored lagers that many of us enjoy in summer. Those crisp, refreshing, easy-to-drink-a-case-on-the-lake type of lagers. And to help us discuss this topic, we have Matt Morriss and Tom Anderson of Rabbit Hole Brewing back in studio--as they recently released their Mexican-style lager, El Canejo. Plus, they’ve had a few changes and made a few new plans out at the brewery that we wanted to catch up with them about. So, let’s tap into some brewing knowledge and see if we can help you brew some of those lighter range lagers!
In this episode, we started a discussion of one of brewing’s more complex subjects: water profiles and adjustments. All brewers know that water is a main ingredient in brewing, but many don’t know just how important water can be to your end results. It can be as simple as bad unfiltered water leading to bad beer with an extract or as complicated as modifying sulfate and bicarbonate additions to distilled water to make a Helles like they would in Munich with an all grain brew.
In this episode, talk about working with your wood. Wood aging of beers, types of wood and methods of getting the best out of each way you can add wood to your brews. Plus, we pulled in the Barrelmaster from Rahr and Sons Brewing, Austin Heisch, to help us talk about all of that and barrel maintenance. So, whether you have a barrel or just want to keep it simple using chips, prepare yourself for dumb wood jokes and good wood info so you can be ready to put your wood in it.
In this episode, we continue on the Belgians subject we started previously by focusing on one of the most commonly brewed summer styles: The Saison. BJCP category 25B under the Strong Belgian Ales. It’s a style that goes well with lack of temperature control and ends up nicely dry and refreshing, while retaining a large amount of crisp flavor character. Making it perfectly fit for summer brewing.
In this episode, start with another edition of our Hop-o-Rama segments on American, English, and Noble hops, then jump into a general discussion of one of our favorite style ranges. The Belgians. They are favorites to many for a reason because they are often cited as the beer styles with the broadest range of flavors and aromas due to the characteristics of the yeast--and sometimes--the bacteria. They stand out against the traditional continental lagers and ales of Europe in great contrast and they’ve inspired a variety of American off-shoots. So, before we get into episodes that are more specific, we’ll start here on an overview.
For this episode, it was is Raspberry Pi night. And it was Mikey’s birthday. So we went with a topic of his choice and began a discussion of automation for brewing and fermentation using a programmable controller that you can buy or build yourself.
We started with brewing automation (aka hot side control) by calling up Corey Simonson from Brewtronix.com. Corey is the brains behind the Hosehead brewery controller; a Raspberry Pi based controller that comes in several versions.
Then, we explore the cold side of things by discussing Raspberry Pi based fermentation control with friend of the show and NHC gold medalist, Mike Treadway. You may remember Mike from our discussion about making small changes to produce better beers way back in episode 25. Well, he recently gave a great presentation for the Cap and Hare homebrew club based on his Raspberry Pi controller build and tonight he’s here to share it with you so you can add in something new to keep making better beer!
In this episode, we’re going to get into what we didn't discuss last week in our Haze Craze episode, the makings of a speedy brew day! Most of us love the time we spend working with our gear and ingredients, but most of would still prefer to use less of our valuable time doing it. We’re also going to discuss that “homebrew extract taste” that people often reference when tasting a beer that didn’t come out right by trying an older extract kit against an all grain version and we’ll judge a local customer’s beer on air.
In this episode, we invited the guys from the soon-to-be brewpub Turning Point Beer into the studio to talk about what they have in store and help us discuss what has been labeled The Haze Craze. It started with North Eastern breweries taking a new route by changing their blend of the East and West Coast IPA into the New England/North East/Vermont IPA: a hazy and often opaque version of an IPA that tones down the bitterness, focuses on hops with big flavor, and yet, leaves plenty of room for the malt and yeast to stand out on their own. So, love them or hate them, these “juicy” and “pulpy” beers have made a big splash in both the craft beer and homebrew world so we want to devote some time to them!
In this episode, we spend a little time discussing some of the recent industry happenings with the Big Beer Beast doing more to destroy the independence of craft brewing, talk about on-your-feet problem solving for brewdays, and then dive into a discussion on making cider. Including a call with friend of the show, author, Experimental Homebrew maestro, and all around good guy, Drew Beechum. Thanks for listening!
In this episode, we start off discussing what happens when you’re mashing in for an all grain batch. We had some listener questions about running through the whole process and we wanted to answer those questions and take a few more from one of our Patreon Patrons, Will Kimmins. There are several steps between when you make your water calculations through to the final steps of lautering and getting your wort boiling and we often find that people feel most explanations aren't as focused on all the details they want to hear and they end up with questions about the mash and getting the best results, so here we dive in.
In this episode, we hit some more coverage of the basics of developing your own recipes for the first time. So, if you’re thinking of trying to branch out from kits or online recipes, we discuss those as your starting points and where you could take it from there. Also, tonight we follow up on episode 28 as we have Doug Zent back in the studio with us to talk about the brewery Victory Art Brew on the outskirts of Moscow. But this time, we actually have his Russian brewing partners in house too! They’re fresh off a Jester King collaboration brew and were enjoying some Texas beers.
In this episode, we get style specific and talk about BJCP category 14 Scottish Ales, including Scottish Light, Scottish Heavy, and Scottish Export. Plus, we still include everyone’s favorite, the Wee Heavy, which is actually now listed under category 17 Strong British Beers. And because we’re talking Scottish ales, we also follow up with a discussion of the Scottish ale recipes we developed on air with Shannon from Shannon Brewing Co in episode 65. We all finally had a chance to brew them and give them a little time to age, so it’s time we discussed our results.
Note: There were some technical difficulties with the first version of this episode's file upload and the first 7 or so minutes were scrambled. So, if you were one of the few who got that version, apologies for that and please do check out this corrected edited version!
In this episode, we continue some Back to Basics coverage of listener requested information and some stuff we wanted to go over again in general. Here we started with full boil versus partial boil and considerations for buying the gear you need to go from extract to all grain on a normal homebrewer budget. Afterward, we sampled and discussed a few more beers that our resident British ex-pat brought back from his most recent trip home. Plus, to help us discuss the topics of this episode and do some sampling, we had our friend Kevin Lane in studio with us. If you’ll remember, Kevin is the technical sales manager of the United States and Canada for Fermentis and a former professional brewer who comes from a brewing family. And he likes beer.
In this episode, we recorded live at the 2017 Bluebonnet Brew Off where we not only had a chance to have a long discussion about mead making with Michael Fairbrother of Moonlight Meadery (the keynote speaker), but also learned the history of the event from two of the founders, talked a bit about the homebrew scene in Arkansas, finally got James Herrington from The Collective on the mic with Brandon, and even had a chance to get some brewer wives on the air to talk about their side of things.
For footage and interviews from the first night, check out: https://youtu.be/nualjy4oSgg
For footage of our interview with Michael Fairbrother, check out: https://youtu.be/nualjy4oSgg
In this episode, we took some listener requests and decided to go into a new segment we’ll call Back to Basics where we discuss some of the basics of homebrewing. Tonight, we start with extract brewing tips and will branch out to other basics in future episodes. After that, we discussed another set of hop varieties, including the versatile Columbus and the new Denali for the American hop, the widely used Fuggle and Challenger for the English hop, and also the very popular Magnum and Tettnang for the noble varieties.
In this episode, we’re coming back to what we didn’t get to talk about last time. A subject that many brewers may not realize has a huge effect on their brewing endeavors. Calibrating their tools to get the best efficiency and correct measurements. Way too often we have someone come in telling us about problems they’ve had with their brews, only to find out that their problems were caused due to an incorrect thermometer, an uncalibrated refractometer, or because they measured gravity with their hydrometer without correcting for temperatures. So, hopefully we can help clear some of that confusion. Towards the end of the episode, we sampled beers we made with the Idaho 7 hop hash blend and then try Brandon’s Iron Mash beer, Hips and Tips. A bock made with rose hips and heather tips.
Thanks for listening to Come and Brew It Radio! Be sure to send any ideas or comments to email@example.com and check out the individual brewing adventures of our hosts on their Facebook pages (@BrewwithStubby, @BrewwithBrando, @BrewwithGreg, and @BrewwithMikeyB). And while you're there, be sure to check out our previously recorded shows from our Facebook Live videos on our Texas Brewing Inc. and Come and Brew It Radio pages.
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Since our last episode, a pipe burst in the ceiling of our studio and so tonight we’re on location at the Rahr and Sons Brewery. They were gracious enough to give us the space and so we wanted to take advantage of our location and start our show with discussion of yeast handling and health with professional yeast wrangler, Nick Bigham, the Lab Manager for Rahr. Nick has been instrumental in helping Rahr get the best out of their fermentations, which means getting better beer on the shelves for all of you. We also have Lead Brewer and Barrelmaster for Rahr, Austin Heisch, who will hopefully join us in our discussions.