OK kids, so here's the show lineup. Moonlight Brewery can't make it this week so we had to reschedule them, but fear not. In place, we have aquired the presence of Jamil Zainashef again, who is just a big damn wealth of brew knowledge and we are thankful to have him on such short notice. Our official discussion will be all about his particlar fermentation process, so have your fermentation issues and questions sorted out. Send me pre-questions by 3pm sunday, either here or via e-mail, and I'll get them in during the brewcast. Then, join us Sunday at 5 pacific, as usual, and be ready for some great brew information from Jamil. (he loves it when I build him up like that!) I personally can't wait...and I mean that...really...I'm not joking this time...not even a little.

Prost,
Justin and the Brewcaster Crew.

That's cool. Jamil was great last time. I'm new to the show but have been digging through the archives like crazy. Great stuff! The question I would have for Jamil, Dr Scott or anybody on fermentation is: What are tips a novice can employ to get better beer? I've read How to Brew and knocked out a few batches, but now I'm looking for some tricks of the trade. Just listened to the 17 July show today and will move to a 90 min boil instead of a 60 min. Thanks for the scoop.

Cheers,

Beav

well how the hell am i supposed to win a shirt of Jamil....the boy is just way to smart....ok ill pree book him for Beer Jepordy...yeh thats what ill do.......



I do have a question....how much differance will a few deg make in fermentation....and i mean in real temp, deg c

ok in deg f will 4-6 deg make a huge impact

Jamil is a yeast farmer. He wears a straw hat everytime he re-pitches.

Jamil I knew it...just kidding...I logged in as a guest.

I do have a question....how much differance will a few deg make in fermentation....and i mean in real temp, deg c

ok in deg f will 4-6 deg make a huge impact[/quote]


Temperature control is everything in making a balance beer. A temperature change in a ale more than 2 degrees can add more fruity esters, haze issues, and could stress your yeast to the point where they won't consume diacetyl.

Temperature for lagers is key to making a clean crisp beverage. Lager anywhere from 48-54F with no more than a 2 degree swing is ideal. Lager yeast don't consume their own bi-product as ale yeast do, so it is important to make sure you control the ferment properly. As a brewer, remember you are actually a yeast farmer manipulating an environment to produce a flavor from a certain yeast. Stressing any yeast with off the wall temp will add unwanted flavors.

When will this show be available in MP3 format??
Thanks!