James and Steve face off to see who can brew the tastiest spiced winter ale to take the chill off as the temps are falling.

James and Steve share apple-based beverages and try a way of backsweetening them at the time of serving.

Steve shares an experiment comparing the effects of wine conditioner and glycerine on a fairly low gravity simple mead.

James brews a Belgian Wit with only wheat and oats in the grain bill based on a recipe he and Matt Giovanisci of Brew Cabin formulated on Basic Brewing Radio.

Matt Giovanisci of Brew Cabin shares the beer he and James formulated on Basic Brewing Radio.

James uses jalapeño and strawberry tinctures to make a delicious mead from local honey.

Steve uses Imperial I22 Capri, a new hybrid yeast, to make a deliciously drinkable 10.5% ABV mead with a hint of citrus.

Steve shares a delicious partial-boil, short-length boil, no-chill kveik pale ale fermented at room temperature.

James uses Kveik yeast at basement temperature to brew a deliciously clean and drinkable Cream Ale.

James uses the intense summer heat to quickly ferment a hoppy beer with free stuff he got from Homebrew Con.