James and Steve taste a peachy mead and a porter made with vanilla beans. Also, Steve insults a South American navy.

Noted batch sparging advocate Denny Conn gives us his side of the batch/fly-sparging debate and answers listener questions and concerns about the process.

David Logsdon from Wyeast takes us through the life cycle of our favorite micoorganism and lets know how we can help our yeast thrive and make great beer.

Adam Avery takes us around Avery Brewing Company in Boulder, Colorado. James is joined by Andy Sparks of The Home Brewery to introduce the tour.

Charlie Talley of Five Star Chemicals tells us best practices in using household bleach and Star San in sanitizing equipment.

Murl Landman of National Chemicals talks to us about sanitization in general and using Iodophor specifically.

James and Steve taste the results of the mead yeast experiment after one month in the fermenters to see how the five yeast strains worked.

Steven Pauwels of Boulevard Brewing Company in Kansas City, Missouri lets us in on home brewing tips as he talks about some adventurous brews he has planned.

Ken Smith of the Boston Beer Company tells us about how he came up with his winning Boysenberry Wheat, which has been included in the Samuael Adams Long Shot six pack.

We head to Fort Collins, Colorado to tour New Belgium Brewing - the home of Fat Tire, Sunshine Wheat, 1554, La Folie, and other great beers.