Beer Brewing Q&A with Jamil Zainasheff – BeerSmith Podcast #240

by Brad Smith on July 28, 2021 · 0 comments

Jamil Zainasheff, founder of Heretic Brewing joins me this week for a beer brewing question and answer session. I apologize for the audio quality – we had some echo coming through from Jamil’s audio feed.

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Topics in This Week’s Episode (42:49)

  • This week I welcome back Jamil Zainasheff. Jamil is the founder and owner of Heretic Brewing. Jamil joins us this week for another home brewing question and answer session.
  • We talk a bit about Heretic brewing and some of the adjustments he’s made due to the pandemic.
  • Jamil shares his thoughts on adjusting mash pH for different beer styles.
  • We talk about processes and how important the brewing lab is to Heretic brewing.
  • Jamil shares his thoughts on the balance between technical brewing and the artistic side of brewing.
  • We discuss how important the knowledge of flavors is to a brewer when developing new recipes.
  • Jamil talks about adding depth to a malt bill and some considerations of how to do it best.
  • We discuss aroma oils and whirlpool hopping vs dry hopping as a technique.
  • Jamil shares his experience with hopping during active fermentation and recent research into dry hopping to get fruity IPA and hazy IPA flavors.
  • Jamil talks about how to best adjust water profiles for a given style of beer.
  • We discuss the rise of very high gravity beers vs more drinkable session beers.
  • Jamil shares his thoughts on judging beer.
  • He closes with his take on how a brewer can rapidly improve their beer brewing overall.


Thanks to Jamil Zainasheff for appearing on the show and also to you for listening!
iTunes Announcements: I launched a new video channel for the BeerSmith podcast on iTunes, so subscribe now! At the moment it will only feature the new widescreen episodes (#75 and up). Older episodes are available on my revamped Youtube channel. Also all of my audio episodes are on iTunes now – so grab the older episodes if you missed any.

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