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@rfox2014 Күн бұрын
👍🏻
@davidhall158 11 күн бұрын
Why do I feel like I heard this episode a few weeks ago already? EDIT: solved it! Different channel of course.😂
@ladyfermenter-ThanksAPint 12 күн бұрын
We ordered our kit. We have it and we will put it on our channel! Love to play and test out all the new stuff. Thanks for the video. Cheers
@MrBeersmith 11 күн бұрын
Thanks - it is great to have Chris on again!
@prodanman 19 күн бұрын
Hey Guys, Ran across this video just as I drinking my coffee & waiting for my strike water to heat up. I'm brewing a Pumpkin Saison receipe by Drew Beechum.
@antr7493 21 күн бұрын
@jgar538 Ай бұрын
Yes, Scott was a great speaker. Awesome podcast. Cheerz.
@andrewlehtola3881 Ай бұрын
I used the window screen and fan method until my cat jumped on it at 3AM
@MrBeersmith Ай бұрын
That could be a problem!
@ladyfermenter-ThanksAPint Ай бұрын
Thanks Scott and Brad, great podcast. Thanks for the information. Cheers
@MrBeersmith Ай бұрын
I do enjoy having Scott on - he's a great guest!
@AdrianoTassini Ай бұрын
Greetings from Brazil!
@MrBeersmith Ай бұрын
Greetings from the US! I had the pleasure of visiting Brazil once - it was wonderful!
@Gary-lu4op Ай бұрын
Great interview guys..!👍 There's been such a large change over quite a short period of time, with respect to the millennia year old brewing history we have. I'm surprised that we now know so much more in the last 20-30 years, despite the history of beer making - thanks you internet. I remember my Dad making beer with the neighbour in the 70's, mixing (no idea why) the final beer made from a malt can syrup, only to find that the varnish on the broom handle was dissolving off..! Yup, they still drank it. The old homebrews had a very different smell and taste to the new, well managed all grain mash beers - so very.. very different.. HAHAHA
@jimlewis7938 Ай бұрын
Great interview Do you know the percentage of the dextrin malt?
@cullenschott7649 Ай бұрын
That’s my uncle 😎😎
@Gary-lu4op Ай бұрын
Great chat guys..! I'm wondering if the trend will change as the price of everything goes up. While people can indeed go to the local alcohol shop and pick up a pack of craft beers, this is becoming an expensive venture, especially in Australia. We might actually see an uptick in home made craft beers moving forward - hopefully anyway. (IMO - a well made beer at home tastes better than many of the beers at the shop.!)
@MrBeersmith Ай бұрын
I'm actually optimistic. The hobby has been declining for almost 10 years, but I'm of the opinion we may be seeing the bottom for home brewing for economic and other reasons. The price of eating/drinking out including Craft Beer is quite expensive and also I'm seeing some of the local clubs actually start to grow again after getting decimated by COVID.
@andrewlehtola3881 2 ай бұрын
One of our biggest homebrew advantages is not having to make money on our beer
@geir.mathello 2 ай бұрын
Nice Have a nice day/week, Cheers from Norway
@MrBeersmith 2 ай бұрын
Thanks! I always enjoy having Jamil on the show!
@johninkcmo 2 ай бұрын
Loving BeerSmith, Mr. Smith! Any idea when you might integrate the web shopping list with the PC shopping list? By the way, I see for the web version how easy it is to add ingredients for a specific recipe to a shopping list, but I don't see how to do that with the PC version. Is that possible? Thank you again!
@andrewlehtola3881 3 ай бұрын
Does adding hops to the mash result in not being able to use spent grains for agricultural feed?
@MrBeersmith 3 ай бұрын
Hops are toxic for some animals. I know it is very poisonous for dogs and to a slightly lesser degree cats. I'm not certain about other animals.
@rfox2014 3 ай бұрын
Scott always brings so much value! Excited for this
@MrBeersmith 3 ай бұрын
Agreed - he's a great guest!
@andrewlehtola3881 3 ай бұрын
Flying Dog also has a nice Belgian IPA I can't get where I live. Nice thing about homebrewing is that I can just make it
@andrewlehtola3881 3 ай бұрын
I still remember my first Belgian IPA from Pizza Port in Carlsbad Village around 2010. The first time I saw the breadth that IPAs could be
@ladyfermenter-ThanksAPint 3 ай бұрын
❤
@jgar538 3 ай бұрын
Always love to hear from Mitch. Cheerz.
@MrBeersmith 3 ай бұрын
Agreed - Mitch is a treasure!
@mateuszbisewski985 3 ай бұрын
Great episode. Thanks.
@MrBeersmith 3 ай бұрын
Glad you enjoyed it
@ladyfermenter-ThanksAPint 3 ай бұрын
Thanks Gentleman for this information. Very interesting the difference between "no" alcohol and alcohol free. I agree with the Dr. Comments regarding the AHA. I hope they figure out a way forward in this great hobby!
@MrBeersmith 3 ай бұрын
We've had some slumps in homebrewing before but it has always bounced back. I am seeing some of the local clubs beginning to build back up.
@Leo99929 3 ай бұрын
The how to make a non alcoholic section starts about 24:00
@rozzaziobrown6515 4 ай бұрын
Randy is a joy and an inspiration
@MrBeersmith 4 ай бұрын
He is a national treasure in my humble opinion!
@willie1967 4 ай бұрын
Thanks 🍻
@ladyfermenter-ThanksAPint 4 ай бұрын
Thanks Gentlemen for your time and all this information. Cheers
@MrBeersmith 4 ай бұрын
Thank you!
@dricedt 4 ай бұрын
Big barrel aged beers always taste a bit like teriyaki or soy sauce. Why is that?
@gnomebrewing 4 ай бұрын
Oxygen from aging in the barrel. Wood allows some oxygen to pass through. Hoppy beers it comes across like wet cardboard but beers with dark malts its soy sauce/umami.
@dricedt 4 ай бұрын
@@gnomebrewing awesome! Thank you for the explanation!
@MrBeersmith 4 ай бұрын
I would agree - some of them have too much oxygen intake. However a small amount of oxygen can add an aged sherry finish instead of cardboard which can actually enhance a dark beer. Its all a matter of balance.
@dricedt 4 ай бұрын
@@MrBeersmith is this something the brewer can control during he aging process or is it just dependent on the barrel?
@MrBeersmith 4 ай бұрын
@@dricedt Michael mentioned the steps he takes to reduce oxygen. This includes things like purging the barrel with CO2 before filling, making sure the barrels are airtight, and minimizing oxygen during fermentation and transfers. Some oxygen is inevitable as the barrels are porus. You can also refill the barrels periodically to replace the "angels share" that evaporates from the barrel over time.
@danielbartlett2381 6 ай бұрын
Hey Ken! Do you need any apples? I am Dan with Spicers Orchard in Fenton and it was a bumper crop last year. We would be happy to juice them up and bring it to ya. They are gonna be dumped otherwise 😢
@jtdarden 6 ай бұрын
Thanks for speaking the truth about the state of home brewing. With a few exceptions of larger clubs, we’re seeing fewer members brewing less frequently. You both hit the nail on the head. It’s the elephant in the AHA room and we’re even seeing it in tap rooms as share of glass also declines. Lots of breweries have closed. Would be nice to get some real industry data rather than the marketing spin about the state of the industry from the BA/AHA.
@MrBeersmith 3 ай бұрын
Yes I heard at this year's CBB they did acknowledge that Craft is in a slump. We're all hoping that both markets turn around at some point, particularly homebrewing which has been in decline for almost 10 years.
@Chillindamos 6 ай бұрын
Number 300, crazy! Great to have John again for this episode threshold. I've been listening since the beginning, mostly the podcast version. I typically listen when working on my hop farm or bottling my latest homebrew. Keep up the great work, Brad. On to 400!
@MrBeersmith 6 ай бұрын
I agree! Hard to believe it has been 13-1/2 years of the podcast already. Started in the fall of 2010!
@pschannel6685 6 ай бұрын
Yes craft beer is more readily available, but it's also more expensive than ever. I find myself home brewing more frequently of late. My home-brew setup has long paid for itself.... So my home-brew averages .75 cents per pint where the average tap room where I live is $7 per pint. I still visit the taprooms, but I drink a LOT of home-brew 🙂
@MrBeersmith 6 ай бұрын
Agreed - beer like everything else continues to rise in price. Perhaps this will eventually lead to renewed interest in home brewing!
@ladyfermenter-ThanksAPint 5 ай бұрын
Agreed! Not only the cost ($14 - $20 a 4 pack) lately we paid $8 a glass at a craft brewery and $9 for craft beer at a restaurant. But most places here have stopped carrying Belgian Beers so we need to brew. Plus we LOVE to share. I think a homebrewing up swing is about to start. Brad thanks for all you do and the fantatstic information that you and your guests provide. Congrats on 300 episodes!! Cheers!
@andrewlehtola3881 6 ай бұрын
3 hondo! Congrats!
@MrBeersmith 6 ай бұрын
Thanks - never expected to get to 300 episodes, but happy to have the opportunity to continue doing this.
@PetraKann 6 ай бұрын
More “woke” about beer making and use of adjuncts? Oh NO😮 12:32
@earle2g 6 ай бұрын
Shout out to Nate “ master”
@stevenbartel3356 6 ай бұрын
When you make two stage starters are you just adding more wort to your original starter flask, or are you first decanting the spent "beer" from the first stage starter?
@danielbartlett2381 6 ай бұрын
Did the links for the flavor map get posted? I didn’t see them. I must have one!
@MrBeersmith 6 ай бұрын
Links are on the podcast page here: beersmith.com/blog/2018/05/18/malt-sensory-analysis-with-andrea-stanley-and-lindsay-barr-beersmith-podcast-170/
@danielbartlett2381 6 ай бұрын
@@MrBeersmith Thank you for your dedication to the craft.
@ChuySaysSalud 6 ай бұрын
A breakdown of the concept of Malt which is usually hard to come by, Thank You, Great Interview.🍻
@andrewlehtola3881 7 ай бұрын
This was my first real exposure to the business side of malting. Thanks for the insight!
@dricedt 7 ай бұрын
Thanks for the video. Can i do the online course if i live in California?
@PetraKann 7 ай бұрын
A great pathway leading to professional Brewing is working as a musician. Love it - there’s hope for my garage 30L brewing set up to expand on a global scale 😮
@ladyfermenter-ThanksAPint 7 ай бұрын
Thanks to Charlie and you for the great information. Cheers
@Demymaker 7 ай бұрын
Molto interessante!!!
@Margarinetaylorgrease 7 ай бұрын
I’m about to watch this and wondering if the fashionable 30 minute boil was addressed..
@MrBeersmith 7 ай бұрын
Charlie talks about the boil in terms of DMS half life, but a 30 minute boil would not reduce the DMS by much overall.
@canadianbrewer 7 ай бұрын
Great podcast Charlie and Brad. I learned a lot today.
@MrBeersmith 7 ай бұрын
Glad you enjoyed it!
@A2an 8 ай бұрын
Interesting indeed. ❤
@anonymouscrank 8 ай бұрын
I heard Dr. Bamforth speak in NYC in '07. He's extremely entertaining. In fact, he's hilarious.
@MrBeersmith 8 ай бұрын
He is an amazing guest!
@PetraKann 7 ай бұрын
I have attended a couple of presentations by Dr Bamforth as well - even if you dont like beer, his talks are interesting and entertaining. My only beef with Charlie is his views that ethanol has beneficial health effects whilst ignoring the carcinogenic effects of ethanol and also the destructive elements of ethanol abuse and addition. In relation to this video, the EPA has classified dimethyl sulfate as a Group B2, probable human carcinogen. Ethanol is a Group 1 carcinogen "Alcohol and Cancer: Epidemiology and Biological Mechanisms" [Rumgay et al] www.ncbi.nlm.nih.gov/pmc/articles/PMC8470184/
@prodanman 8 ай бұрын
Absolutely love Charlie
@MrBeersmith 8 ай бұрын
Could not agree more - he will be back on shortly on episode #296!
@theghostofsw6276 8 ай бұрын
Yes....they're essentially taking out "distilled water", therefor that's what we must put back in.
@MrBeersmith 8 ай бұрын
That is true!