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Home > Shows & Podcasts > Brew Strong > Brew Strong: 08-24-09 Live Q and A from NHC 09

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Brew Strong: Live Q and A from NHC 09

An archive from the 2009 NHC: Brew Strong Live Q & A Show

Broadcast Date: 2009-08-24 19:00:00

Running time: 01:04:36

Download: Download MP3 (25.8MB)

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Brew Srong: Archive of Q&A show at NHC '09
We've had this one in the can a couple months and just to bring back all the excitement of the 2009 national Homebrewers Conference in Oakland, we thought it was time to release it. This is a live question and answer show that Jamil and John Palmer did from the hospitality suite at the conference. Festival attendees and listeners were able to ask the brewing questions they've always wanted answered from our two experts. It was a great and unique opportunity for our hosts to interact directly with their listeners. Tune in and see if your question was answered!
Add Comment Comments: (2)
IsKnowsAboutsDrying by maybe, February 07, 2011
Generally when drying plantmaterial such as herbs, spices,tobbakko and similar, you should dry slowly at low temperatures to keep the desired compounds/acids/smells/ in the material.If you crank up the temperature to speed up drying, then more of the desired compounds evaporate with the water.
Exs. Tobacco ,if dried to quickly is left with a hay/grass smell(cause that is basically all left)

something to think about
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continued by maybe, February 07, 2011
No more then room temperature i would say (about 20c or lower is fine)
Relative humidity should be lower then 50% (to prevent mold)..
Drying room should also be well ventilated w. proper air circulation (to prevent mold)
If Humidity and air circulation is controlled, then you can lower temps and stretch out drying-time with no problems and your herbs will have the freshest smell/flavor possiblesmilies/smiley.gifsmilies/smiley.gif
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