Brewing High Gravity Beers with John Palmer - BeerSmith Podcast 33

[@Domknotty]

Great video...Thanks John for all of your insight!

[@salmon19]

Insane. I've been doing BIAB high gravity for 3 years, without all of this drama. No stuck sparge, no stuck fermentation. So happy I went this route. Thank you Aussies! I hit 1.110 last weekend with biab, little effort, no problems.

[@josezavala8270]

I love this sport but to get a soft flavor with a heavy worth is not easy (in my silly experience)... I don't have lot of instruments and looks like it's going to be in that way but I DO LOVE BEER... I agree "mucho drama" in this episode looks like a telenovela. lol... salud!

[@DanABA]

Great interview! Thanks for posting it to youtube. :)

[@pcameron92]

Great dialogue. Great explanation of the transfer from alpha to beta acids and the differences in flavors those create as you age beer?

[@argslash]

Awesome podcast!

[@dp1582]

i believe he something like a gallon of slurry. so, i suppose if you are going to brew a big one, make a smaller batch, like 2 gallons, let that ferment for a day, until the krausen is there.. brew you big beer and pitch the smaller one. i know some people that do beers back to back, they will siphon off a beer from a carboy, brew another batch and pour it onto the yeast cake from the previous brew. that is another way to make sure you have plenty of yeast.

[@Domknotty]

Question, you speak of increasing your pitching of yeast...can you pitch too much yeast starter?

[@dp1582]

It would take a lot more yeast to over pitch than just doubling the normal pitch