Basic Brewing Radio

Home brewer Adam Draeger shares his experiment comparing blueberry extract against real blueberries for flavoring a wheat beer base.

In a presentation recorded in Melbourne, Australia, Thomas Kraus-Weyermann from Weyermann Malts gives background on the malting process and its products.

James and Steve enjoy a vertical tasting of end-of-the-year holiday barleywines, starting with the present and ending in 2007.

Michael Tonsmeire, the Mad Fermentationist, and Nathan Zeender continue their visit with an update on their barrel aged beers.

Michael Tonsmeire, the Mad Fermentationist, and Nathan Zeender join us to talk about Kvass, a traditional beer brewed with bread.

The guys endure severe weather to evaluate the Brew Your Own - Basic Brewing Radio experiment aging beer in different temperatures.

James and Steve celebrate the release of their new Extract Brewing and Partial Mashing DVD with a couple homebrews and listener e-mail.

James heads to Broken Arrow, Oklahoma to observe members of the Fellowship of Oklahoma Ale Makers as they brew with hot rocks. He also samples an awesome Berliner Weisse homebrew.

James and Chris Colby, editor of Brew Your Own magazine, announce the new collaborative mashing experiment and talk about winter beers.

Home brewer Drew Filkins shares his technique of using alternative ingredients to put the bubbles in his brew.

James and Andy talk about the basics of kegging from Andy's article in the November Brew Your Own magazine.

Jeremiah Dillingham and Matt Reba from Open Source Control Systems talk about automating your brewday and their Brewtroller project.

Jesse Williams, brewer for New Albian Brewery in Indiana, talks about adventurous beers he's brewed without using hops.

We bring you interviews with all of the finalists in the Sam Adams homebrew competition and the announcement of the winners in Denver.

This week, a revisit of James and Andy's trip to Denver for the Great American Beer Festival.

Chris Colby, editor of Brew Your Own magazine, explains parameters surrounding the initial temperatures of all grain brewing.

James talks with John Neal and Sam Sorrells from the Keg and Barrel in Hattiesburg, Mississippi. They're carving a foothold for good beer on a small scale.

James has a pint or two with home brewer Sean Terrill as they discuss measuring specific gravity and ask for your help.

James heads to Salt Lake City to take part in the second annual Beehive Brew-Off homebrew competition, celebrating legal homebrew in Utah.

Steve Wilkes spends a few minutes behind the scenes of the National Homebrewers Conference banquet with Homebrew Chef Sean Paxton.

Five professional brewers answer questions from the crowd at the "Going Pro" panel at the National Homebrewers Conference.

Four professional brewers share their perspectives and tactics on starting a commercial brewery from scratch.

Mark Stutrud of Summit Brewing in St. Paul addresses the 2010 National Homebrewers Conference in Minneapolis, Minnesota.

James and Steve profile the Prairie Homebrewing Companions of Fargo, North Dakota in front of a live audience at the National Homebrewers Conference.

James, Steve, and Blake Lyon evaluate the experiment that attempts to determine whether Irish Moss or other fining agents make a difference in homebrew.

James joins Steve for an attempt to brew a mead, a wine, and a beer on the same day on a holiday weekend.

Kai Troester joins us to give us his thoughts and techniques about the time-honored process of decoction mashing.

James enlists the help of Steve Wilkes, Andy Sparks, and Alex Roberts to answer items from the mailbag as the four sip rare beers.

Home Brewer Sean Terrill joins us again to follow up on his yeast starter aeration experiment. Also, Sean shares the results of his pitching rate experiment, recruiting dozens of home brewers to help evaluate.

James Altwies of Gorst Valley Hops joins us to tell us how his company is bringing commercial hops back to Wisconsin. Also, James answers your questions about growing hops at home.

Home brewer Jeff Karpinski gives us tips on going electric in our home breweries and how to build heat sticks.

Chris Colby, editor of Brew Your Own magazine, joins James to talk about Collaborative Experiments number four and five.

Gary Glass, director of the American Homebrewers Association, brings us up to date on legislation affecting home brewers across the country.

Chris Colby, editor of Brew Your Own magazine, tells us about a series of articles dedicated to breakfast foods we can use to brew.

Home brewer Mark Zap has been awarded a grant to create a work of art: a brewing sculpture.

Steve Wilkes is planning a charity beer dinner, and he takes a moment while things are in the oven to walk us through the process.

Author Stan Hieronymus joins us to talk about his book, Brewing with Wheat - The "Wit" and "Weizen" of World Wheat Styles.

Home brewer Sean Terrill shares the results of his experiment testing how aeration affects the amount of yeast cells generated in starters.

We bring in a panel of experts and data from home brewers to test the effects of a partial boil and adding extract late to the brewpot.

Mike Nealy, president and founder of Malt Munching Mash Monsters, shares the results of his club's experiment comparing nine sugars in Belgian Beer.

Les Howarth, author of The Home Brewer's Recipe Database, joins us to talk about his book that lists the ingredients of nearly 3,000 beers.

Home brewer Scott Mathis shares his experiment splitting a pale ale wort and fermenting it with six different yeasts.

Chris Colby, editor of Brew Your Own magazine, talks about conditioning malt for better milling and answers listener e-mails.

Ryan Thompson-Jewell walks us through some tips on creating or improving homebrew club Web sites. Also, Gary Glass, director of the AHA, brings us up-to-date on homebrew legislation.

Peter Hoey of Odonata Beer Company in Sacramento joins us to talk about launching a new brewery and gives tips for brewing Saisons, Chocolate Stouts, and hoppy Beers.

Jeff Britton, president of the Garage Brewers Society of O'Fallon, Missouri, explains his club's current contest centering around mystery ingredients.

Chris Colby, editor of Brew Your Own magazine, joins us to talk about factors affecting foam on beer. Also, we catch up on the BYO-BBR Collaborative Experiment.

James and Steve end out the year with a little vertical tasting of small-batch holiday barleywines from the past couple of years.

Home brewers Greg Pietsch, Scott Schluter, and Mark Glinski describe a partigyle brewday when they used two mashes to generate a lot of beer.

Chris Colby, editor of Brew Your Own magazine, talks about an experiment mixing yeast strains in homebrew. Also, we launch our third collaborative experiment.