Basic Brewing Radio

We continue our series on the emerging local beer scene in northwest Arkansas with a visit to Tanglewood Branch Beer Company and owner J.T. Wampler.

Andy Sparks talks about his new eight-gallon bourbon barrel and his plans for the first beer to go inside it.

Home Brewer Kim Odland from Norway has brewed a beer with an enormous amount of hops added at the end of the boil. Brad Sturgeon from Monmouth College puts it through his lab to look at its IBUs.

The Mad Fermentationist, Michael Tonsmeire, and fellow brewer Nathan Zeender share some more barrel-aged sour beers with blended ingredients. Also, Kyle Clark reports on Wisconsin homebrew legislation.

Brewer Sean Terrill joins us to share the results of his experiment comparing step mashing and reverse mashing in producing fermentable worts.

Chris Colby, editor of Brew Your Own magazine, joins James to launch the BYO-BBR Collaborative Experiment on secondary fermenters. They also talk about trimming time off your all grain brew day.

The Mad Fermentationist, Michael Tonsmeire, and fellow brewer Nathan Zeender share some barrel-aged sour beers with blended ingredients.

Home brewer Bob Stempski shares his technique for infusing vodka with hops to explore different varieties and add some punch to homebrew and commercial beers.

James and Chris Colby, editor of Brew Your Own magazine, go over the results of the BYO-BBR Collaborative Experiment on kettle trub in the fermenter.

Ottawa, Canada home brewer Pete Hickey joins us to tell us how he brews in the extremely cold Canadian winter.