Mash Hopping and Beer Stability with Scott Janish – BeerSmith Podcast #305

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.

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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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