The Brewing Network Presents | Brew Strong

Taking your homebrew to the "next level" can mean many things. Often times, it involves some kind of contact with wood. On today's show, we examine barrel aging in all of it's facets, how do do it properly, and what it can to to benefit - and harm - your beer!

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Adding two worts to the same fermenter can be a great way to double batch the same beer. However, it can also lead to stratification, causing all kinds of issues with your fermentation. On today's show, Jamil and John review this common problem, and give tips on how to avoid it. Hint: it's not just "mix the wort better"!

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Its Q and A time again! Join Jamil and John as they tackle the hardest hitting questions from listeners, and dispense sage advice on everything from mash pH to oxygen reduction tips and tricks. Crack a beer and get ready to learn a thing or two!

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Making cider at home can be as easy as fermenting store-bought apple juice, or as hard as blending fresh apples to create your own recipe. Today, Jamil and John are joined by Ryan Burk from Angry Orchard. Ryan has been making cider for years now, and drops an amazing amount of knowledge on how to make the best cider possible.

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Jamil and John are back with another round of questions to answer! From questions about boiling rates to unusual ingredients like beet juice, there's no question too weird for the Brew Strong boys. Get all of your burning questions answered on today's show!

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White Labs has been serving fresh yeast to homebrewers and commercial breweries for years now. He's seen both communities grow, thrive, and produce the best beer possible. All that beer wouldn't happen without yeast, so Jamil and John rack Chris' brain to get as much yeasty knowledge out of it that they can!

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It's time for another round of Homebrew Q and A! Jamil and John take listener questions and answer them, trying to get your beer to be the best it can be. The boys talk kveik, how people knew that fish bladders helped clarify beer, and head retention!

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On today's show, Jamil and John take a break from their normal problem solving, instead turning their attention to one particular style: Porter. Joining them is famed author and historian Martyn Cornell, who has written extensively on the subject of beer, and he is well equipped to guide Jamil and John through the complicated history of the working man's beer. It's a fascinating conversation - there's even a great factoid about IPA in there for you non-Porter people. 

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Homebrewing is one of those hobbies/obsessions that lends itself well to a never-ending stream of tips and tricks, especially from fellow homebrewers who actually win awards. Jamil and John talk with Travis Combel, who brews at home in Texas, about things we can all do in order to brew better beer at home.

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Homebrewers looking to give their beers a different level of complexity are gravitating towards Kveik yeast. Kveik is relatively new to the American homebrew scene, so Jamil and John chatted with an expert for this show - Richard from Escarpment Labs. The folks at Escarpment have been leading the way when it comes to Kveik research, and Richard's knowledge has helped to push the boundaries of what we know about this yeast.

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