Basic Brewing Radio™
Find an archive of experiment episodes here.
At Basic Brewing Radio, we're all about home brewing. Each week, we hope to bring to you interesting interviews with people who can shed light on the hobby, share an interesting story, or give expert advice to help us all become better home brewers.
We plan to make each show short and to the point, because we know how precious your time (and bandwidth) can be.
Download Greg O'Grady's Quantity Converter Spreadsheet (Excel document).
August 28, 2014 - Funky Apple Blossom
Brewer Nathan Traw of Apple Blossom Brewing Company shares some funky beers, including one fermented with sourdough starter.
August 21, 2014 - Michigan Water Experiment
Homebrewer Alex Baker shares his experiment brewing the same recipe with water from different springs across Michigan.
August 14, 2014 - Mead Boiling Experiment
Home mead maker Tim Leber shares the result of his experiment comparing meads made with musts that have been boiled and have not.
August 7, 2014 - Lose Weight, Not Beer!
Chris Colby, editor of Beer and Wine Journal, shares his successful weight loss plan that allows him to keep his favorite beverage, while losing pounds.
July 31, 2014 - No Chill Aging Experiment
Homebrewer Bob Stempski shares his experiment comparing beers brewed with no-chill worts aged for eight and four months with a fresh batch.
July 24, 2014 - Open Fermentation at Arcadia Brewing
Vaughn Stewart, brewing manager of Arcadia Brewing in Kalamazoo, Michigan, talks about open fermentation and repitching yeast for many generations.
July 17, 2014 - Local Michigan Ingredients
We join homebrewers and pros to sample and talk about hops and malt grown and produced in Michigan.
July 10, 2014 - Hopping Technique Experiment Part Two
We join homebrewer David Curtis in Kalamazoo, Michigan, to evaluate the second round of his experiment comparing different hopping techniques.
July 3, 2014 - Michael Tonsmeire at Club Night
The Mad Fermentationist talks about his new book, "American Sour Beers," as we take a tour of sour homebrew at the National Homebrewers Conference.
May 29, 2014 - BOSS Barrel Project
We join Casey Letellier and members of the Brewers of Siloam Springs as they sample imperial stouts to go into a whiskey barrel.
May 22, 2014 - Maple Wine
Homebrewer Andrew Parr shares his experiment using six different yeasts to ferment a beverage made with pure, grade-A maple syrup.
May 15, 2014 - AHA Update
American Homebrewers Association Director Gary Glass brings us up to speed on the National Homebrew Competition, Homebrewers Conference and legislative efforts.
May 8, 2014 - Hopping Technique Experiment
Homebrewer David Curtis shares his experiment comparing mash hopping, first wort hopping and traditional 60-minute boil hopping.
May 1, 2014 - Yeast vs IBUs
Chris White, founder of White Labs Yeast, talks about a survey comparing the effect of different yeast strains on bitterness levels of finished beer. We also talk about safety issues and whether eating yeast will stave off drunkenness.
April 24, 2014 - BIAB Legacy
Brew in a Bag pioneer Pat Hollingdale and Brew in a Bag enthusiast Bob Stempski talk about the legacy of the technique and the myths surrounding it.
April 17, 2014 - Non-Barley Brewing Grains
We go back to the basics with Chris Colby, editor of Beer and Wine Journal, who talks about adjunct grains.
April 10, 2014 - Sprague Farm and Brew Works
Brian Sprague talks about his farm and brewery in Venango, Pennsylvania, where hops and barley are grown and turned into beer.
April 3, 2014 - Hoppy Brett and Pasta Sour
Sour homebrewer Gail Williams shares two experiments: testing whether Brettanomyces preserves hop character and whether pasta makes a contribution to a sour beer in the fermenter.
March 27, 2014 - Prairie Artisan Ales
Chase Healey of Prairie Artisan Ales in Tulsa, Oklahoma, talks about his quickly up-and-coming funky brewery and some of his tasty beers.
March 20, 2014 - Brewing and Blending Gueuze
Chris Colby of Beer and Wine Journal shares his multi-year strategy of brewing tasty sour beers at home.
March 13, 2014 - Apple Blossom Brewing Company
In the final stop of introducing the new breweries of northwest Arkansas, we interview owners Evan McDonald and Sammy Stephenson along with brewer Nathan Traw.
March 6, 2014 - Stout Experiment
Homebrewer Tyson Schindler shares his experiment splitting a stout into smaller batches and flavoring them differently.
February 27, 2014 - Homebrew Toxicology Pt. 3
Toxicologist Paul joins us for the third part of our exploration of whether our ingredients, processes, or equipment are hazardous.
February 20, 2014 - High Tech Brew in a Bag
Icelandic homebrewers Eyvindur Karlsson and Sigurdur Gudbrandsson talk about the brewing culture in their country and their method of stepping up BIAB.
- Watch a YouTube video of Eyvi and Siggi's setup
February 13, 2014 - Sourdough Beer Experiment
Homebrewer Karl Kornfeld talks about his experiment brewing a beer using only sourdough starter for yeast. He also shares a Star Trek inspired beer.
February 6, 2014 - Scaling Homebrew Batches
Chris Colby of Beer and Wine Journal shares tips on scaling up and scaling down homebrew batches and recipes.
January 30, 2014 - Two-Year Sour Experiment
Homebrewer Dan Pixley takes us through an ongoing experiment brewing sour beers from commercial dregs. Also, Dr. Martin O'Neill talks about the new brewing program at Auburn University.
January 23, 2014 - Beer Cheese
Homebrewer Matthew Jannette shares his experiment combining two of our favorite things: beer and cheese.
January 16, 2014 - NHC Registration
Gary Glass, director of the American Homebrewers Association, explains the new registration procedure for the National Homebrew Competition and looks forward to the National Homebrewers Conference in June.
January 9, 2014 - Ken Schramm on Mead
Ken Schramm, author of The Compleat Meadmaker and owner of Schramm's Mead joins us to talk about his new commercial venture and answer your mead making questions.
January 2, 2014 - Brewing Barleywines
Chris Colby of Beer and Wine Journal shares tips on brewing high gravity barleywines.