Advanced Home Brewing with Gordon Strong - BeerSmith Podcast 39

This week my guest is Gordon Strong, three time Ninkasi award winner (best in the US) and a Grandmaster Beer Judge. We discuss advanced homebrewing techniques - specifically for all grain brewers who have the basics of beer brewing down but want to do more.

[@willschmit436]

When Gordon was talking about omitting all of the grains that weren't "fermentable, I had hoped you would have mentioned Carapils. Considering this talk, I am developing a recipe, and I will probably put the carapils (head retention) in with the base malt...

[@LuvHomeBru]

Good Stuff, Happy HBW

[@drunkenmaster4537]

"Brewing is lots of tiny little problems strung together" - correct! Hahahha.

[@pathasse]

I use brew n water and my PH seems to come out correctly when using specialty malts. Maybe the spreadsheets are more up to date than when this interview was done?

[@craftbrewer5401]

Pat Hasse ive been using John Palmers spreadsheet for 10 years. To begin with i checked pH and it worked for any beerstyle. I no longer bother with the pH meter since it works for me.

[@hbh32210]

I wanted to share one of my old recepies that has won several awards. (I'm sharing this with my Cardiololgist who has an interest in homebrewing) I call this monster GNARLEY BARLEYWINE. I made this monster back in 97. (I just opened the last bottle-wow this aged very well) (this is a 12 gallon , all grain, you will need a big mash tun for this one!!) GRAIN BILL: 28 LBS BRIT 2 ROW (MARIS OTTER) 2 lbs 60lov crystal 3 lbs klages 3 lbs Breis specialroast 2 kbs Torrified wheat 6 oz choc malt 2 oz roast barley 2 oz Black Patent malt(finely ground) (in the copper, 4 lbs Candi sugar) MASH IN AT 154, HOLD FOR 1 HOUR SPARGE AND LAUTER FOR 12.5/13 GALLONS 90 minute boil HOPS SCHEDULE NUGGETS FOR 60 MINUTES 50IBU'S EAST KENT GOLDINGS AND FUGGLES 15 IBU'S EACH,AT 20 AND 10 MINUTES irish moss last 15 FORCE CHILL. O.G SHOULD BE AROUND 1130 AT KNOCKOFF FERMENT WITH A ACTIVE STRAIN OF ELDRIDGE POPE OR NOTTINGHAM, TOSS IN SOME BRETTANOMYCES WHIC WILL ADD COMPLEXITY IN YEARS TO COME. AFTER PRIMARY FERMENT IS COMPLETE, RACK TO SECONDARY, AND ADD200GRAMS OF RASPBERRYS PER LITRE OF BEER. AFTER 8 MONTHS RACK TO FINAL, CONDITION FOR 1 YEAR AND BOTTLE OR KEG. THIS IS A PRODUCT THAT WILL ONLY GET BETTER WITH AGE.

[@jakksta1]

excellent, truly inspiring

[@georgelemley2033]

I have a fear of phosphoric acid as in Coca Cola it is demineralizing and I am at risk. Dispell my fears, please.

[@stanzela]

Jeff Bridges looks weird with that weird haircut and those glasses...