Homebrew Con Seminars
Homebrew Con is an annual event hosted by the American Homebrewers Association (AHA). The conference includes dozens of seminars on beer, mead, and cider. Join the AHA to gain access to Homebrew Con seminars dating back to 2012. You won’t find a resource like this anywhere else!
Gordon Strong, Beer Judge Certification Program (BJCP) president and author of Brewing Better Beer, will explain the updated 2014 BJCP style guidelines.
2014 National Homebrewers Conference Keynote
40 Things in 40 Minutes: 40 Tips, Tricks, Techniques & Tweaks to Improve your Brewing, Meadmaking & Cidermaking
We will show you 40 tips, tricks, techniques and tweaks in 40 rapid-fire, interactive minutes. Don’t blink as Barry and Mike tackle rescuing failed fermentations, brewing resources, ingredients, beer styles, DIY, networking, competitions, hopping techniques, gadgets and technology, software, blending, off-flavors, clarifying, carbonating, homebrewing laws, clubs, brewing techniques, fun adjuncts, …More
Have you ever been curious about blending two yeasts together during fermentation? What would happen if you mixed your favorite Saison and British strains? We’ll look at ways you can blend yeast strains to obtain your optimal fermentation and flavor profiles. We’ll consider the pros and cons of different methods …More
While barrel aging is popular at the pro level, it can be intimidating for homebrewers. Not understanding nuances specific to barrel aging can create uncertainty for homebrewers and potentially leads to avoidance of these traditional flavor- and aroma- enhancing vessels. This seminar is practically focused, with a minimum of science. …More
Sake is a beverage that unlike beer, wine, cider—and more recently mead—has neither a strong cultural tradition nor a large, knowledgeable hobbyist collective in the U.S. That said, the process of making sake shares many similarities with Western fermentables. This seminar will demystify sake and make it accessible to the …More
Many homebrewers would make meads and use honey in their homebrew if they could get it more cheaply. Backyard beekeeping is the solution! Learn how to start in the beekeeping hobby and how to use your honey in your own meads, wines, ciders and beers.
Randy Mosher offers insights and practical tools for recipe formulation based on his long experience in homebrewing and more recently as a team member at two award-winning breweries. Each category of ingredient, especially malt and hops, has its own unique chemistry and vocabulary, and it is essential for brewers to …More
What’s more local than making homebrew with yeast isolated from your own backyard? Come learn how anyone can be a “bootleg” yeast wrangler, using proven homebrew methods, basic-level lab techniques and a paper clip. Jeff Mello from Bootleg Biology will show you easy methods to capture wild yeast, how to …More
Brew In A Bag explained! We’ll cover every aspect of this method, including a few tips that will unravel the mystery of water volume and gravity. You will learn about equipment, insulation methods, bag material and uses, lifting techniques, and cooling. To spark ideas, we’ll show photos of rig set …More
Do you feel like you’re getting inconsistent results from brew to brew? Mike “Tasty” McDole is well known for expounding the benefits of brewing consistency and how consistency matters in making quality, recipe-driven homebrew. This seminar will identify variables that affect consistency and ways to remove or control them.
Homebrewers are gaining access to more and more new hop varieties such as Mosaic, El Dorado, Belma, Azacca, Saphir, Apollo and Galaxy. Many of these have an interesting signature hop potential that differs from what Amarillo, Simcoe and Citra have to offer. This seminar will discuss how to get more …More
Join Ray Daniels for a discussion of possible job and business opportunities in the beer sector and his take on their prospects for their success. Tapping his knowledge and lessons learned as director of the Cicerone Certification Program, a co-owner of Revolution Brewing, and instructor of the Siebel Institute course …More
Bring your questions! This panel discussion will cover all things cider making. Panelists will include Gary Awdey, president of the Great Lakes Cider and Perry Association, Jeff Carlson, four-time AHA Cidermaker of the Year and Paul Vander Heide and Joel Brower of Vandermill Ciders.
Learn more about cider made from dessert apples and cider apples as well as some of the standard techniques used after fermentation to adjust cider to meet consumer expectations. This hands-on session will emphasize basic bench trial techniques along with a conceptual exploration of what it means to make craft …More
The word on the street is that Cohumulone is bad, but what if it is just misunderstood? Mike Karnowski has a controversial theory that might change the way we think about the bad boy of alpha acids. Multiple beers brewed with various levels of cohumulone are analyzed to determine if …More
Join Water co-author Colin Kaminski for a discussion of conditioning and aging beer, including when and how to rack, when and how to use finings, how to carbonate and measure, and steps to improve flavors and minimize problems from the brewhouse.
Ever heard someone say, “You never need to do a decoction?” Today we might say, “You may never absolutely need to do a decoction, but you should embrace it as another available technique.” Join us as we take a fresh look at the decoction process, including tips for making this …More
You’ve got your beer in a keg, but how do you get it out? Learn how to design and balance your draft system for the perfect pour of your beer, cider and mead. We’ll also talk about how and why to clean the lines, finding CO2 leaks (and avoiding them …More
Ever wonder if you’re ruining your beer because of splashing your wort, over mixing your mash or aggressively sparging? This presentation is the results of an AHA Research & Education Fund project. It will share the results of an experiment designed to test these concepts and may give you guidance …More
Jamie will begin this seminar by teaching the sensory technique for evaluation that is used in sensory labs as well as for judging. He will then discuss sensory evaluation in the commercial brewery and at home, and finish with a discussion of judging homebrew competitions. If you have ever wanted …More
Drew Beechum and Denny Conn discuss concepts from their upcoming book, Experimental Homebrewing. They’ll cover why you should experiment and how to set up and evaluate your experiments, as well as give tips on equipment, recipes and ingredients for fruitful experimentation.
Have you ever considered sourcing your malt, hops or even yeast locally? Join Michigan homebrewer Nick Rodammer, hop grower Brian Tennis and malt producer Erik May as they discuss the emerging trend of sourcing locally grown and produced brewing ingredients.
Adam Mills, head brewer at Cranker’s Brewery in Big Rapids, Mich. will discuss the transition from homebrewing to brewing on a professional scale. He will address recipe scale-up, yeast handling and hopping rates with a special focus on whirlpool and dry hopping. Adam will pour samples of his Professor IPA.
Mitch Steele, brewmaster of Stone Brewing Co., covers a range of traditional and unconventional techniques in this seminar focused on the use of spice and herbs in beer. Starting with a brief review of historical uses, Mitch will then dive into the use of traditional spices in today’s craft beers. …More
Homebrew competitions involve more than just collecting and judging entries and handing out medals. To be successful, they require some vision and strong planning ahead of the judging date. From the entrant’s perspective, there are multiple competitions to choose from. They are a great way to gain feedback and tips …More
The American Society of Brewing Chemists coordinated a collaborative test with 12 breweries on a method to check the coarseness of milling with sieves. This method can also be useful to homebrewers, because a correct mill setting greatly impacts the efficiency of extracting fermentable sugars. We will discuss the method, …More
How were brewing strains chosen to make beer? Douglas will provide Information every homebrewer can use to ensure their beer is properly fermented and does not contain off flavors associated with bad fermentation. We’ll discuss picking proper yeast strains, reusing yeast for multiple batches and storing cultures for future use, …More
Twenty years ago, a genuinely new kind of apple cider appeared in Quebec: cidre de glace, or ice cider. Made from frozen apples or juice, ice cider is a wine-strength, sweet drink that showcases the true character of apples. Learn about the brief history of ice cider, commercial production and …More
Cloudy beer got you down? Brad Smith, author and podcast host, presents the causes and solutions for this problem. We’ll discuss the many potential contributors to cloudiness in beer including proteins, polyphenols, tannins and yeast. Brad will also explain the full range of products and techniques to improve clarity and …More