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Topics - denny

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We're continuing the session theme, but this time we're going the honey route, because sometimes you want something other than a beer. Kiley Gwynn of the Cascade Brewers Society walks us through her process and thoughts about how to make a session mead that goes from honey to glass in 2-4 weeks! Sit back and learn all the fun things you can make with just a bit of the bee stuff.


It's HomeBrewCon Time (ok, it was HomeBrewCon time last week. We're barely recovered!) In this special live episode we cover a lot of ground including AHA news with Gary Glass, New Zealand Brewing, sample beers from Chile, dig deep into hops with YCH, talk winning with Oregon Homebrewer of the Year, taco beer with Texas Brewing, drop lager results and revisit T-90/Cryo, Niko's back, Brewcraft has a ton of great stuff on deck and we close talking to Charlie P on his retirement tour! Phew!


Two big things on today's show as we get ready for HomeBrewCon! The first, we asked you for your Brewday disasters and boy did you deliver. So we're going to run through some of our favorite stories of things gone horribly wrong. And in more positive and hopful news, Drew talks with Richard Smith of Florida Hops, LLC about the challenges of pulling off the improbable - growing hops in the humid heat of Florida. We'll find out new techniques he's establishing and the impact of Florida terroir on our favorite hops! 

General Homebrew Discussion / Brew Files Podcast Ep. 38 - Going Off
« on: June 13, 2018, 05:13:12 PM »

The Brew is Out There! 

Knowledge Show

When everything is going right, our fermentations run easily with a smooth transformation of sugar into ethanol and CO2. When things don't go right, well, our beer pays the price. In this episode, we'll look at the most common off-flavors we've encountered, what causes them and how to prevent/fix them. So, sit back, we're going off the rails...

Events / YCH Hop and Brew School 2018
« on: June 08, 2018, 07:17:52 PM »
I just got word that YCH will be running the homebrewer session of Hop and Brew School this year.  Dates are 8/30-31.  I'm trying to get more info on speakers.  Registration is here....

Yeast and Fermentation / Help be interpret this
« on: June 06, 2018, 10:12:50 PM »
Back in 2003, the Homebrew Digest ran "A Fortnight of Yeast", where you could ask questions of Dr. Clayton Cone, head of Lallemand and inventor of Fermaid K.  Here's the question I asked and Dr. Cone's response....

"Dr. Cone,
   First, thank you so much for giving us some of your time.
   My question concerns yeast growth as it relates to flavors in beer.  I
have read several articles mentioning that yeast growth is important to
flavor production in beer, and that the amount of yeast growth is related to
the amount of yeast pitched.  My own completely unscientific experiments
lead  me to believe that I produce more "interesting' beers when I, for
instance, repitch only part of the yeast slurry from a previous batch
rather than the entire amount.  The conventional wisdom in the homebrew
world seems to be to use the entire previous slurry to produce short lag
times.  Is there a relationship between yeast growth and the flavors
produced in beer?  Is it better to pitch an entire previous yeast slurry,
or is there a benefit to using a large, but not entire, amount of
slurry?  I apologize for the vagueness of the question, but I have no way
to quantify the exact amounts I've been using.  It's simply either "all" or
   Thank you again.
Denny Conn

Denny Conn,
   Ester and other flavor component production or synthesis is a complex
subject because there are so many variables taking place at the same time.
   You are right, ester production is related to yeast growth but not in the
way you might think. The key element to yeast growth and ester production is
acyl Co-A. It is necessary for both yeast growth and ester production.  When
it is busy with yeast growth, during the early part of the fermentation, it
is not available for ester production.  Ester production is directly related
to biomass production. Everything that increases biomass production
(intensive aeration, sufficient amount of unsaturated fatty acids,
stirring) decreases ester production. The more biomass that is produced the
more Co-enzyme A is used and therefore not available for ester production.
Anything that inhibits or slows down yeast growth usually causes an increase
in ester production: low nutrient, low O2.  It has been noted that a drop in
available O2 from 8 ppm down to 3 ppm can cause a four fold increase in
   Stirring in normal gravity decreases ester production. Stirring in high
gravity increases ester production. CO2 pressure in early fermentation
decreases ester production.  Taller fermenters produce less esters than
short fermenters. High temperature early in fermentation decreases ester
production.  High temperature later in fermentation increases ester
production. Low pitching rate can result in less esters.
   There are other flavor components such as higher alcohol that have there
set of variables. Stirring increases production of higher alcohols.  CO2
pressure does not effect the production of alcohol. Amino acid levels in the
wort effect the production of higher alcohols.  Most of the higher alcohol
is produced during the growth phase (exponential phase) of the yeast.
   I am sure that there are many other variables.  I am also sure that there
are beer makers that have experienced the very opposite with each of the

   Pitching rates depend on several factors:
   (1) The speed in which you wish the fermentation to take place.  Some
professional brew master are in more of a hurry than others; desired beer
style, shortage of fermenter space.  Pitching rates would vary as a means to
increase or decrease the total fermentation time. 10 X 10/6th cell
population for normal fermentation rates.  20 X 10/6th or more for a quick
turn around.
   (2) Temperature control.  If lack of refrigeration is a problem, the
fermentation needs to be spread out over a longer period  by pitching with
less yeast.
   (3) Health of the pitching yeast. If the pitching yeast has not been
under ideal conditions (4C for less than one week) then larger pitching rate
must be done to compensate for the deteriorate of the yeast.  Increased
pitching rates has its limits in trying to compensate for poor storage
   (4) When all other variables are under control you can use variations in
pitching rates to achieve certain flavor profile that are of interest to
   Conventional wisdom regarding pitching rate can lead to problems.  During
each fermentation cycle the yeast will increase in size about three times,
so if you use all the yeast from the previous batch you will soon be
pitching with a huge amount of yeast.  Professional brewers usually re-pitch
with about 25% of the yeast from the previous batch.
   Proper handling of the yeast during storage (4C and <7 days) will
any problem with long lag phase. Start with a fresh culture of yeast after
about five recycles for bacteria control and or after 10 - 15 cycles for
genetic drift purposes.
   There are many who will say that they are proud of the fact that they
used the same yeast after over 100 cycles.  More power to them. I wish that
I could explain their luck. Good practices suggest frequent renewal with a
fresh culture is a good policy.
   Thank you for your very good question.

Clayton Cone"

OK, so I've always taken that to mean that pitching "too much" yeast means that there is less biomass production and consequently more esters.  That's pretty much the opposite of the conventional wisdom, as MANY people have pointed out to me over the years.  So, I want to know how you interpret this.  Am I right?  Or am I totally missing something that confirms the conventional wisdom?


What happens when your pub chain wants a brewery but has no room? You make room! When Brian Herbertson joined the Simmzy's group, that was his challenge. The answer - stick it on the second floor! Together we sit down and discuss just how you put a brewery on the second story, tackling supplying a whole chain with beer from one location and his spin on the summer's new hit style - Brut IPA. We also get some great feedback on Speed Brewing and Drew butchers the Polish language, again. We cover punks in the news, alcohol in the industry, the British Museum, homebrew charity and answer your questions!

General Homebrew Discussion / 24 Homebrewers Share their tips....
« on: June 01, 2018, 04:13:10 PM »
for making a perfect batch.  Yeah, that title is a bit of hyperbole, but you might pick up some interesting info.


The Brew is Out There! 

Technique Show

Yorkshire Square's Andy Black has opinions. In the episode, Drew sits down with LA's guardian of the cask to discuss session beers, making a beer festival worthy of attending and stretching his equipment with the strangle old method of double or reiterated mashing. Sit back with a proper pint for this episode of the Brew Files


Are you experienced, IPA drinker? Prepare to have your IPA world made more Eclectic as Drew sits talks with the legendary Dick Cantwell about his new book, Eclectic IPA. Together we take a look at where IPA came from, where it is and where Dick thinks it's going. Yes, we even talk about the haze and somehow, improbably, smoked peaches. Who knew? Elsewhere, we tackle water quality, diastaticus and your feedback on the cryo experiment (and let you know what's coming next!).

General Homebrew Discussion / Brew Files Ep. 36 - Speedy Brewing
« on: May 16, 2018, 06:47:29 PM »

The Brew is Out There! 

This week, as summertime rapidly approaches, so does the need for more beer! Every time we turn around, there's another party, festival, weekend in need of some sudsy love. On this episode we'll walk you through our tips about how to speed up your brew day and shorten the amount of time it takes to go from grain to happy foamy glasses.

Sit back, and rest up, we're going to get speedy!



Sit back and relax, it's getting frosty in here! On this episode of the podcast, we breakdown the results of our Cryo/T-90 experiment. And since the results were so "weird" - we brought in some extra help in the form of some of the IGORs who helped with the podcast including Brad Macleod, Eric Pierce and Miguel Loza Brown. Together we talk what went right (and sometimes what went wrong with the brew days) and what we all thought of the Cryo beers (including some numbers courtesy of White Labs).

And then in the lounge, Drew sits down with Joshua M. Bernstein, author of the newly released Homebrew World about the stories you find when you talk to homebrewers around the world.

And of course we also cover the whole wide world of beer news, talk about some brewing adventures, answer some questions, drop a little British Museum on you before we get you back to the world.


The Brew is Out There! 

This week, Denny and Drew look back at 100 episodes of the show. What have we learned? What have our IGORs learned? And if you stick around to the very end, we'll give you our four ultimate lessons about how to make a good beer! 100 down! Who knows how many more to go!


We're still in New Zealand, but this time we're joined by Denny's better half as she walks us through her experience exploring the beers of New Zealand. What stories did she discover about the breweries (and her thought about their IPAs)? And then Denny hits the fields to discover how hop research is carried out in New Zealand! IN the pub, it's all the news fit to drink to, including Denny's anniversary and ABI's impact on homebrewing. In the library we cover some great recipes from Jester King before talking about a new IPA style and why people are confusing it for something Belgian, a little science tease and of course a quick tip and Denny's new cooking obsession.

Equipment and Software / Brewer's Edge Mash and Boil
« on: April 23, 2018, 07:32:40 PM »
Anybody using one of these?  Any tips or comments?

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