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Master Brewers Podcast

  • Episode 304: Kernza

    What is Kernza and does it belong in your next recipe? Special Guests: Alexandra Diemer , Harmonie Bettenhausen, Juan Medina Bielski, Tessa Peters, and Xiang Yin.
  • This is what happens when someone reaches out to suggest a great podcast topic. Becky Rudolf had questions about centrifuge operation so we mobilized a small army of Master Brewers members to provide answers. Special Guests: Andrew Conlon, Becky Rudolf, Christopher Clausen, Louwrens Wildschut, Marco Garcia, Morgan Harry, Steven Lyerly, and Zach Kelly.
  • We celebrate the first decade of craft malt by catching up with a few of its pioneers and talking about what craft malt can do for beer. Special Guests: Andrea Stanley, Brent Manning, and Todd Olander.

Latest Discussions

  • Posted in: Ask The Brewmasters

    Hi Campbell, We actually have a unique set up where we can mash into the mixer or the later tun and we have had no issues with the grist when going direct into the later tun. I did think that we could go a bit coarser with the grist going into the ...

  • Posted in: Ask The Brewmasters

    Hi Michal, can you go into a little more detail about what you're seeing with "decent turnover"? A rule of thumb I was given once for mash mixing was to aim for the mash to be spinning just fast enough to generate a slow roll but not so slow that the ...

  • Posted in: Ask The Brewmasters

    Hey Michal, Correct me if I am wrong, but it sounds like you have two concurrent problems: 1) excess flour from the mill into the mash mixer and 2) inadequate mixing keeping a layer of flour on top of the mash. For #1, I imagine you are just going ...

  • Posted in: Ask The Brewmasters

    I have only detected this flavor in lagers. We used Wyeast 2124 at Redhook, and a variety of strains here at Northwoods. ------------------------------ Alexander Kopf Lead Brewer Northwoods Brewing Company alex@northwoodsbrewingcompany.com ------- ...

  • Posted in: Ask The Brewmasters

    Hey Everyone, We recently installed a new 60bbl prop style mash mixer into are system and are dealing with issues of it creating too much flower and making run off from the later very sticky. Our current design is 20° broken prop blades that are roughly ...

  • Posted in: Texas District

    Hello, We had a very informative Spring 2024 Virtual meeting! Thank You to our Presenters, Sponsors, and all of you who were able to attend. You now have access to all presentations from the 2024 Spring Meeting. Use the direct links below, browse ...

  • Posted in: Ask The Brewmasters

    Geoff, It will be yeast strain dependent and I can't speak for other yeast companies, but at Lallemand we have done testing for naturally occurring beta-lyase activity (the enzyme responsible for liberating bound thiols). Both our Munich Classic ...

  • Posted in: Ask The Brewmasters

    The Northwoods guys ( @Alexander Kopf and @Geoff Gyles ) are raising an interesting point about munich malt. I also want to tie in what @Marcos Bardelli had mentioned about yeast strains unbounding thiols from malts. I wanted to tie these two points ...

  • Posted in: Ask The Brewmasters

    I first got a grape soda flavor from a Maibock we made at Redhook. It faded within a week of packaging. That beer had only German pilz and Munich malts (munich light and dark, as well as caramunich). Every beer after that which had grape soda flavor ...

  • Posted in: Ask The Brewmasters

    Hi Dominic, I can't speak for craft malt or Canadian craft malt having a grapelike flavor. However, we experience grapelike aromas and flavors when using higher concentrations of Munich type malts. For instance, we recently canned a batch of our ...

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