He made some interesting points and discussed his techniques with regard to specialty grains and hops. Basically:
1) Specialty grains are either steeped seperately or added to the mash at Vorlauf. He suggested having them in for the entire mash is equivalent to over-steeping tea and coffee...you get nothing from it and potentially bad flavors from the extended heating, especially with the darker grains.
2) He uses First Wort Hopping instead of long hop boils. Other than the FWH's all his additions are at 20 min or less. FHWing is approximately equal to a 65 min boil.
The entire podcast is here: http://beersmith.com/blog/2012/05/31/advanced-home-brewing-with-gordon-strong-beersmith-podcast-39/
EDIT: He also had some very good input on water and water additions.
1) Specialty grains are either steeped seperately or added to the mash at Vorlauf. He suggested having them in for the entire mash is equivalent to over-steeping tea and coffee...you get nothing from it and potentially bad flavors from the extended heating, especially with the darker grains.
2) He uses First Wort Hopping instead of long hop boils. Other than the FWH's all his additions are at 20 min or less. FHWing is approximately equal to a 65 min boil.
The entire podcast is here: http://beersmith.com/blog/2012/05/31/advanced-home-brewing-with-gordon-strong-beersmith-podcast-39/
EDIT: He also had some very good input on water and water additions.