A wiki would be awesome for this. We could crowd source the whole effort. I'll throw in a few hours of notes for this.
I'm currently up to the 10/9/05 show...going through them all in order.
Here's a sample of how I'd lay out a show notes write-up: Date:
Organic Brewing w/Peter Hoey (Adjunct Show)Description:
Great show featuring Peter Hoey from Bison Brewing in Berkeley CA. He tells us all about how they are able to brew from all certified organic products, and stay in business! Plus, he goes the longest in Stump The Brewer without being stumped..amazing really. The main discussion is the use of Adjuncts in the brew process.Topics:0:00
Nor Cal Homebrew Festival
Dead Palate's Society30:00 --BREAK--
Aus Brewer's Wife Calls In
Listener Brew Tasting - Warren's Russian Imperial Stout - Comments: "Barleywiney" color & slight flavor, not much head, kind of flat. He's in grad school to study yeast. Dry English Ale yeast. 68F fermentation temp. Finished 5 Plato. Used Dextrose to bottle condition.50:00
Peter Hoey & Adjuncts
Things you can use as adjuncts - anything that provides more fermentable sugars
Adjuncts not to exceed 5% of overall batch.
Discussion on "organic" brewing
Hoey quoted double the cost to brew organic beers
Bison Brewery - http://bisonbrew.com/
-Award Winning Chocolate Stout - cocoa powder added to mash, 2-row, carmel, chocolate, extra special, roast barley, and munich malts. 5% abv.
-Honey Basil - a light-bodied ale, infused with organic clover honey & fresh, whole leaf organic basil, lending a floral and slightly herbal aroma, a hint of sweetness and mild basil after taste. 5% abv. Add honey right into the fermenter. Styrian Goldings to finish.92:00 --BREAK--
-Gingerbread Ale (Brown Porter w/Gingerbread spices) - Brewed with 2-row, caramel, chocolate, roast barley, black malts, ginger, nutmeg, and cinnamon.
Distribution of Organic Brews - Whole Foods, BevMo
West Coast - Mountain Peoples (http://www.mpwwine.com/Beer/
Butte Creek - http://www.buttecreek.com/
, Wolavers - http://www.wolavers.com/Questions:
Q: What if I find B3 beer recipes "too hoppy"?
A: Check your water. If it's too hard (as was the case with this listener from Vegas), cut it in half with Reverse Osmosis (RO)/Distilled water. Water that's high in sulfates can really result in harsh hop bitterness. Also worth noting, the recipe he called for used Magnum hops which is extremely high in Alpha Acids. If you're hop sensitive, avoid Magnum altogether. 145:00
-Beer Schnapps - 80 proof
Josh gets his herbs from Lhasa Karnak Herb Company in Berkeley, CA (http://www.herb-inc.com/
-Strong Belgian Ale - not quite a tripel, but close. Sweetness on the finish. Coriander notes. Fruity. Plum Character. "Good for the ladies"
1.8% Caramel 60
25.6% Cane Juice (can use a light Belgian Candi Sugar)
22IBUs target (only need bittering hops b/c you get the aroma/flavor from the coriander addition), 60 min
4g Coriander per gal (ex: 20g for a 5gal batch), 10 min
Ferment at 68F
FG 1.010Generic Show Notes:
Peter killed it on stump the brewer, answering question after question correctly.
Daniela seemed a bit "punchy" and repeatedly berated Justin