Basic Brewing Radio

Benjy Edwards of Columbus, Ohio teaches us about cask conditioning and how we can make Real Ale at home.

Bob Taylor of Anchorage, Alaska shares his knowledge of sake and how he makes it at home during long Alaskan winters.

Chris Colby of Brew Your Own magazine walks us through his process of making big beers by putting wort back through a second or third mash.

Garrett Marrero of Maui Brewing Company tells us about brewing in paradise and lets us in on how a couple of his wonderful beers are brewed.

Mead maker Mike Lozano shares his experiment making mead with beer yeast. We also salute the Mighty Carson Art Players.

Chris Colby, editor of Brew Your Own magazine, gives us tips on reusing all the good yeast we find in the bottom of our primary fermenter.

Jeff Bearer of Craft Beer Radio reports on the winners of the Samuel Adams LongShot homebrew competition at GABF.

We talk to Great American Beer Festival first-timers Jeff Bearer of Craft Beer Radio, Rick Sellers of Pacific Brew News Radio and Rick Hagerbaumer of Big Foamy Head.

Chemistry professor Brad Sturgeon walks us through the basics of using thermometers, hydrometers and refractometers.

Chris Colby of Brew Your Own magazine gives us an update on what he's learned about doing partial mashes with a countertop cooler.

We continue our tasting with Michael Tonsmeire, the Mad Fermentationist from Washington D.C. This week, all the beers are fermented with Brettanomyces.

Michael Tonsmeire, the Mad Fermentationist from Washington D.C., shares some of his beers made with other-than-normal yeast. In this episode: Kvass, Flanders Red, and a Strong, Dark Belgian.

We talk to home brewer and amateur bee keeper Ryan Wilson about how to get insects to make the sweet stuff for our meads and braggots.

Creative Consultants Bob Corscadden and James Gardner of jimbob give us tips on "selling" the idea of drinking homebrew and other good beers in this day of mass-marketed big-boy beers.

Matt Brynildson of Firestone Walker gives us advice on blending beers to create new brews and explains his brewery's system of oak aging.