The Homebrew Pub

Big Pop Brewing

Ryan of Big Pop Brewing comes by the pub where discuss... well pretty much everything beer!Check out his homebrewing course: https://www.youtube.com/channel/UCnwa4i86afJ8MqaDDiQjGnABubba's Porter:13lb 2 Row1.5lb Caramel Malt1lb Munich II8oz Black Malt8oz Chocolate MaltHops:1oz Columbus (60 mins)2oz Cascade (5 mins)Yeast:San Diego Super YeastOG 1.078FG 1.014 Learn more about your ad choices. Visit megaphone.fm/adchoices

John Palmer's Moose & Squirrel

Author of 'How To Brew' aka the Bible of Homebrewing comes to the Homebrew Pub this week. We talk about how he got into brewing, what inspired the book, and visit his dream homebrew pub: The Moose & SquirrelJohn’s Dunkelbock4 lbs Vienna (60%)2 lbs Munich (30%).6 lbs C80 (7%).2 lbs Roast (3%)For 3 gallons 1.06230 IBU0.75 oz @ 7% for 60 MinBavarian Yeast Learn more about your ad choices. Visit megaphone.fm/adchoices

90s Beers w/BlindBrewGuy

Fred aka IGs @Blindbrewguy stops by the pub this week. We talk about the difference between brewing in the 90s to now.Woodsplitter Belgian Black AleOG 1.058 FG 1.017 ABV 5.4%For 5 Gallons:60-Minute Mash at 152° F9 pounds Pilsner malt 1 pound Munich malt1 pound Biscuit malt1 pound Black malt60-Minute Boil0.75 ounce Pacific Jade hops, split into thirds  Add at 60, 30, and 10 minutes left in the boil0.5 Saaz hops, add at 1 minute left in the boil1 2/3 cups honey at flameoutBelgian ale yeast, such as Safale S-33 Learn more about your ad choices. Visit megaphone.fm/adchoices

Making Wine

Matt from the Bay Area comes to The Homebrew Pub to talk about making his own wine. Learn more about your ad choices. Visit megaphone.fm/adchoices

Mead Making with NEK Meads

Inspired by Stef of Making Pour Decisions, Kyle of NEK Meads (https://www.instagram.com/nekmeads) reached out to talk more about everyone's favorite honey based beverage. I learned a lot in this conversation!Recipe 1Cherry Mead (Cerise)30 lbs of balaton/morello type cherries with pits12 lb Mix of acacia and linden honey.lallzyme ex-vOpti red15 grams RC212Goferm and fermaid o tosna nutrition meadmaderight.comFreeze the cherries, then thaw them in an 8 gallon bucket. Add honey, lallzyme ex-v, and opti red, stir and add enough water to fill up the bucket and to get to a 1.090-1.095 OG.Everyday, you will need to punch the fruit cap down. 1-2 times a day for a week. Follow tosna for nutrient additions. Let mead sit on the cherries for 30-45 days.Rack off, stabilize, then backsweeten to 1.045-1.055 with lighter colored honey. Adjust acid and tannin as needed.The key to this recipe is the cherry type itself.Recipe 2Quick and easy kveik session mead!6 lbs of orange blossom honey (light and floral honey works)Gypsum and spring water heated to 90 degreesRehydrated and front load nutrients (fermaid o for kveik voss)1 oz medium toast American oak in primaryPitch the rehydrated voss in the mixed up and warm must. Wrap bucket with blankets or jackets. In a week or two, the mead will be done and almost clear, I bottle condition at this step with a tbsp of malic acid (bench trial this).It could be bottle conditioned with erythritol for added sweetness or stabilized, sweetened, and kegged. Learn more about your ad choices. Visit megaphone.fm/adchoices