Basic Brewing Radio

Zack Taggart, lab manager at 42 North Brewing, tells us how to set up our own homebrew lab to analyze yeast health and count cell population.

Former meadmaker of the year Matt Weide joins us at HomebrewCon in Minneapolis to share meads made with walnuts, peanuts and ginger. He also shares a couple of bochet (burnt) meads.

Kevin Welch of Boom Island Brewing in Minneapolis has turned passion for music and Belgian beers into a commercial operation designed to carry on a long tradition.

We meet up with the Brulosophy crew at HomebrewCon in Minneapolis to evaluate two varieties of hops, and we chat with brewers and brewing experts on the Club Night floor.

Steve Wilkes and Casey Letellier help James evaluate an experiment comparing three beers with single hop additions at 60 minutes, 30 minutes and flameout.

Stuart Keating gives us brewing tips and explains why his brewery brews beers described as the "smallest and weirdest" in St. Louis.

Phil Nigash of the podcast My Life As a Foodie joins us to talk about restarting his show and getting into brewing kombucha at home.

Sean Terrill of Two Mile Brewing in Leadville, Colorado, talks about his study and article examining the effect of mash temperature on attenuation rates of three yeast strains.

Homebrewer Jamie Conway joins James and Steve as they taste beers and meads with different approaches to integrating fruit character.

Chris Colby of Beer and Wine Journal gets into the details about step mashing and how we can use it to control the character of our beers.