John Palmer joins me this week to discuss the state of the art in homebrewing and also shares his top five homebrewing priorities.
You can find show notes and additional episodes on my blog here.
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Jeff Bloem from Murphy & Rude malting joins me this week to demystify the various types of malts used in brewing beer.
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John Blichmann joins me this week to discuss the evolution of home brewing equipment from the late 1980’s to the current day.
You can find show notes and additional episodes on my blog at https://beersmith.com/blog
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Andrew Burns joins me this week from Dakota County Technical College to talk about brewing education programs for working professionals.
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Dr Charlie Bamforth joins me this week to discuss Dimethyl Sulfide (DMS) in beer and how to manage it.
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Dr Axel Goehler, the CEO of Bestmalz joins us to discuss the state of German malting, European Craft Brewing and the recent BRAU 2023 conference.
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Ron Pattinson joins me this week to discuss his recently published book on British Brewing in World War II (WWII).
You can find show notes and additional episodes on my blog at BeerSmith.com/blog
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This week I welcome back Colin Kaminski to discuss oxygen in finished beer, hot side aeration and how to minimize oxygen pickup.
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This week I welcome back Randy Mosher to discuss his upcoming book “Your Tasting Brain” and how we taste and judge beer.
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This week I welcome back Gordon Strong to discuss lager fermentation, lager yeast flavors, judging beer as well as some trends in craft brewing.
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Mills joins me this week to discuss the use of Thiol boosting yeast, mash hopping and other techniques to enhance the tropical/fruity flavors in IPAs and New England IPAs.
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Ken Schramm joins me this week to discuss which fruits work best in meads.
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