The Brewing Network Presents | Brew Strong

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The Brewing Network Presents | Brew Strong episodes

October 19, 2018 Brew Strong – Device Brewing On Wort Chilling
Device Brewing Company\'s Ken Anthony returns to Brew Strong to take listener questions on wort chilling. Device is now one of the fastest growing breweries in America, but Ken started his company on a one barrel Blichman Engineering homebrew system. His experience in both small and large scale brewing has taught him tons about different methods of chilling wort and its effect on beer. Tune in and learn from Ken, Jamil and John Palmer as the three cover all things wort chilling.

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1 hr 2 min
October 19, 2018 Brew Strong – Device Brewing Returns
In this episode of Brew Strong, Ken Anthony from Device Brewing Company, returns to the show to discuss how Device has grown so immensely since their inception. Learn about how they have become one of the fastest growing breweries in the U.S. and how Ken has managed to grow in such a competitive market..

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1 hr 17 min
May 16, 2018 Brew Strong – Bottle Conditioning
In this episode of Brew Strong, Jamil and John Palmer tackle listener questions about bottle conditioning. This traditional way of preparing and carbonating your beer is still used widely today, especially in emerging markets for craft beer, as well as in homebrewing. Tune in and learn about the techniques needed to gain consistency and success with your bottle conditioned beers, and what characteristics you can expect when bottle conditioning.

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1 hr 6 min
May 16, 2018 Brew Strong – Brewing Adjuncts And How To Use Them
In this episode of Brew Strong, Jamil and John Palmer dive back into brewing with adjuncts, and how to use them properly. Adjuncts can be a very important tool in your homebrewing and professional brewing arsenal. Here, the guys teach you what brewing adjuncts are, what temperatures they gelatinize at, and when it\'s appropriate to use them in different beer styles.

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1 hr 4 min
March 22, 2018 Brew Strong – Body and Sweetness
In this episode of Brew Strong, Jamil and John Palmer discuss body and sweetness in beer. Taking questions from listeners, our experts talk about the differences between body and sweetness and how to achieve the right balance. You\'ll learn techniques to add body without sweetness and much more in this episode of Brew Strong.

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1 hr 20 min
March 22, 2018 Brew Strong – Brewing Efficiency Basics
In this episode of Brew Strong, Jamil and John Palmer discuss the basics of brewing efficiency. While geared more toward the professional brewer of craft beer who is looking to manage costs and ingredients, efficiency is something that every brewer should monitor. It helps build recipes and measure outcomes, and can save anyone a few bucks. Tune in and learn the basics of achieving better efficiency in your brew house, from small to large scale brewing.

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1 hr 8 min
February 02, 2018 Brew Strong – Multiple Brews To Fill A Fermenter
In this episode of Brew Strong, Jamil and John Palmer discuss the issues surrounding brewers having to brew multiple batches to fill a single fermenter. Ideally, a brewer would simply have a kettle capacity that matched the fermenter being used. But what if you are having capacity issues, and you need to brew 2 or more batches to fill your largest fermenter for your flagship beer? When to pitch, when do you aerate, and how much yeast do you pitch? These are all issues that will affect the final beer flavor. And, for really large batches, economics are a big factor - time and costs of ingredients. Tune in as our experts walk through the many scenarios surrounding multiple fills, including what challenges you might face and how to work through them.

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1 hr 10 min
January 15, 2018Brew Strong – Brewing Water QA
This week on Brew Strong, Jamil and John Palmer dive into brewing water again by tackling some of the basics and answering listener questions on the topic. Here\'s a little breakdown of what to expect in this episode:
What are we trying to do when we adjust brewing water? We are trying to improve beer yield and beer flavor.
Yield is usually not a big deal for homebrewers, but it becomes a big deal for commercial brewers. Beer flavor is always important.
Let’s have a short review:
How do we improve beer yield? By monitoring and controlling brewing temperature and pH because these factors control the enzymes that make the wort.

How do we control pH by adjusting brewing water? We can add water hardness, calcium and magnesium, or use acids to lower the mash and wort pH, or we can add alkalinity to raise mash and wort pH.

Pale beer worts typically need help getting the mash and wort pH down to 5.2-5.6 at room temp.

Dark beer worts typically don’t need help getting down to that range, but instead may go too low and need some extra alkalinity to bring it back up. This is where the concept of residual alkalinity comes in: it is the difference between the water hardness’s effect to lower mash pH and water alkalinity’s effect to raise mash pH. A residual alkalinity number of zero will not change mash pH. A negative RA will lower pH and a positive RA will raise mash and wort pH. The pH of the mash and wort is a three way balance of the base malt, which is alkaline with respect to the 5.2-5.6 target, the specialty malts, which are typically acidic with respect to the mash pH target, and the water residual alkalinity, which we can adjust depending on whether we need to go up or down. It is much easier to raise RA than lower it.
Tune in to hear the full conversation and learn from two of the best in the water business. John Palmer literally wrote the book on it.
59 min
December 18, 2017 Brew Strong: Yeast Starters Revisited 12-18-17
Homebrewing beer. This week on Brew Strong, Jamil and John Palmer revisit one of our favorite and most important topics; Yeast Starters. Tune in as our experts take listener questions on all things yeast starters to dispel some of the myths and misconceptions on the topic. If you've been a fan of the show for awhile, you know how important Jamil views yeast starters in homebrewing. Along with our other shows on the topic, this episode will help to dive deeper into some of the common questions surrounding producing yeast starters. Also, don't forget to check out the book that Jamil co-authored for a complete discussion on yeast, Yeast: The Practical Guide to Beer Fermentation.

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1 hr 2 min
December 04, 2017 Brew Strong: Barley Varieties 12-04-17
Homebrewing beer. This week on Brew Strong Jamil and John Palmer discuss barley varieties and their contributions to beer flavor. Our experts take a look at where beer malt flavor comes from, focusing on both the barley itself and the malting process, to help establish where flavor comes from. This show is based on 2 articles that were published in the Journal of the American Society of Brewing Chemists and take into consideration the many factors that barley plays, from growth to kilning, in the brewing process.

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57 min

About The Brewing Network Presents | Brew Strong

From the publisher's feed

Brew Strong, with hosts Jamil Zainasheff and John Palmer, combines the two most prominent authors and figures in homebrewing today in a live beer radio format that allows listeners to pose beginning…