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Homebrewing to save money on beer is like buying a bass boat to save money on fish.

https://www.experimentalbrew.com/podcast/brew-files-episode-37-andy-black-doubles-down The Brew is Out There! Technique Show Yorkshire Square's Andy Black has opinions. In the episode, Drew sits down with LA's guardian of the cask to discuss session beers, making a beer festival worthy of...

https://www.experimentalbrew.com/podcast/episode-67-eclectic-ipaland Are you experienced, IPA drinker? Prepare to have your IPA world made more Eclectic as Drew sits talks with the legendary Dick Cantwell about his new book, Eclectic IPA. Together we take a look at where IPA came from, where it...

https://www.experimentalbrew.com/podcast/brew-files-episode-36-speedy-brewing The Brew is Out There! This week, as summertime rapidly approaches, so does the need for more beer! Every time we turn around, there's another party, festival, weekend in need of some sudsy love. On this episode...

I'll have to look into that.

And then there's what Dr. Clayton Cone of Lallemand had to say....that pitching more yeast, not less, will give you those flavors. It's because the same enzyme, acetyl coA, is responsible for both cell growth and ester production. When it does one, it doesn't do the other. So, when you...

Sounds like you exceeded the level of solubility

https://www.experimentalbrew.com/podcast/episode-66-flash-frozen-homebrew SCIENCE TIME! Sit back and relax, it's getting frosty in here! On this episode of the podcast, we breakdown the results of our Cryo/T-90 experiment. And since the results were so "weird" - we brought in some extra help...

I have used all the Mecca Grade malts extensively. They have a unique flavor that really pumps up my beer. Their rye malt has to be the tastiest rye malt I've ever tried. They've kinda spoiled me when it comes to malt.

Which is why you may need to temper your statements about rye not being spicy until you've tried all the rye malts put there! ;) Maybe say you haven't been able to detect spiciness in the ones you've tried. Which may be the malt, or may be your perception.

Don't know. But ever since I first used it I found it gave beer a smooth, silky mouthfeel, even when well attenuated.

Then you've been using the wrong rye malt. Mecca Grade Rimrock rye, for instance, is noticeably spicy. Malted oats are another way to increase body. Also WY1450.

Yeah, I mashed the same grist at 153 and 168 with identical results. That was with Rahr and GWmalt. I think to some extent the results will depend on the particular malt you use, but in general there's so much diastatic power these days that it makes a lot less difference than it used to.

https://www.experimentalbrew.com/podcast/brew-files-episode-35-hundred-show The Brew is Out There! This week, Denny and Drew look back at 100 episodes of the show. What have we learned? What have our IGORs learned? And if you stick around to the very end, we'll give you our four ultimate...

Hope this is OK to post here.... Wed. June 27th starting at 6:30 PM https://www.facebook.com/events/172239400103257/

https://www.experimentalbrew.com/podcast/episode-65-travels-paula We're still in New Zealand, but this time we're joined by Denny's better half as she walks us through her experience exploring the beers of New Zealand. What stories did she discover about the breweries (and her thought about...

https://www.experimentalbrew.com/podcast/brew-files-episode-34-getting-cool-kip The Brew is Out There! This week, Drew sits down with Kip Barnes of LA Ale Works in Hawthorne, CA to talk about his experiments running a professional brewery while holding onto his homebrewer spirit. In that vein...

When you say you get astringency on the back of your tongue, it makes me wonder whether it's really astringency. Astringency is not a flavor, it's a dry mpouthfeel which you should get all over your mouth.

https://www.experimentalbrew.com/podcast/episode-64-hopping-down-new-zealand Denny's back from New Zealand and boy, the stories he has to tell! And of course, we're back to our usual format - thank you for sticking with us as we planned our way around absences and April Fool's day. In this...

I do it the other way around, using Chinook at flameout. Touch of Magnum and Columbus for bittering. Recipe is here...http://wiki.homebrewersassociation.org/NotiBrownAle