Scott Janish joins me this week to discuss mash hopping and steps he takes to control oxygen and enhance long term beer stability.
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Topics in This Week’s Episode (40:54)
- This week I welcome back Scott Janish. Scott is author of the recent book “The New IPA: A Scientific Guide to Hop Aroma and Flavor” (Amazon affiliate link) and also co-founder of the Sapwood Cellars brewery in Columbia, Maryland.
- Scott starts with a short discussion of his recent activities at Sapwood Cellars.
- We begin with mash hopping and why Scott thinks mash hopping with a small amount of hops is a good idea for beer stability.
- We discuss how much mash hops to use and what the benefits are from his perspective.
- Scott also discusses his thoughts on mash hopping for tropical flavors, though he prefers to use them for beer stability reasons.
- We next talk about using pomegranate extract to help improve beer stability and reduce metals in your beer.
- Scott dives into minimizing oxygen uptake in a finished beer and several of the steps he’s taken to control oxygen and enhance beer stability.
- We discuss how many of these techniques could be carried over to homebrewing.
- Scott gives us his closing thoughts on mash hopping and beer stability.
Sponsors
- Thank you to our sponsor Craft Beer and Brewing Magazine for sponsoring this episode. I encourage you to subscribe to their great magazine!
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Related Beer Brewing Articles from BeerSmith:
- Dry Hopping with Scott Janish – BeerSmith Podcast #243
- Non Alcoholic Beer and Yeast with Janish and Carlsen – BeerSmith Podcast #276
- Anchor Brewing with Scott Ungermann – BeerSmith Podcast #204
- Great Lakes Hops with Scott Mast and Chris Vogel – BeerSmith Podcast #238
- Brewing New England IPAs with Michael Tonsmeire – BeerSmith Podcast #166
- Big Barrel Aged Stouts with Michael Tonsmeire – BeerSmith Podcast #302
- Michigan Hops with Scott Mast and Chris Vogel – BeerSmith Podcast #260
- Controlling Oxygen in Beer with Colin Kaminski – BeerSmith Podcast #293
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