What kind of brewing TOPICS do you want to listen to?

[BrewcasterPlise]

Listeners-

What type of brewing processes would you like the brewcasters to talk about for future shows?

Post your reply and we will schedule the topics.

Thank you.

Fermenting:
English Brown (lagering at 40F for 1 week on French Oak)
Cold Steam Beer at 58F (used an ale yeast)

[scribble]

I've got to say the thing that I enjoyed the most and I felt was the most useful were the speakers, particularly the guy talking about his insane hop schedules. I thought that was awesome. I really do want to make it to a conference if I can catch one in Portland, OR. Anyone coming here for the Brew Festival next weekend???

I haven't been able to hear but two shows. So I have no idea what you've already done. I sure do wish I could log onto the website and have an update about when things were going to be ready instead of, "Coming the first week of July". I like what I've heard so far.

Thanks,
Scrib

[Ozbrewer....]

how about, how to present a beer, the best way to poor, glass ware, how to clean glasses, the difference between a clean beer glass and a beer clean glass., serving from a bottle, serving from a keg.........

[Gucci Pilot]

How about reviewing commercial brews and how they compare to BJCP guidelines. We could all follow at home with our brews. This would help us find examples and flaws to help sharpen our tongues. Knowing where I went wrong or right on my own is a weakness for me.


Darin

[Ziggy-san]

I'd like to hear some detail about yeast metabolysis and beer flavors (precursors, effects of pH and temperature, substances and subsequent flavors).

and mash efficiency - steps, pH, modifying water, how to best use malts etc...

[diver]

I'd like to hear about mash efficiency and water ratios, single infusion vs. step and decoction although that may not be of interest to extract brewers.

[Chet]

Lots of supplier guests...Folks from Wyeast, White Labs, Lallemand, Breiss, Cargill, Hopunion, Putterbaugh Farms, Siebel Institute.

Magazine guests: BYO magazine, Zymurgy Magazine

More pro brewers - the "crazy" (in a good way!) ones that are pushing the envelope - like Sam C from Dogfish Head, Tomme Arthur from Pizza Port, Vinnie C. from Russian River, New Belgian Brewing) or industry founder types like Fritz Maytag/Anchor brewing, Larry Bell (Kalamazoo Brewing), Sierra Nevada, Buffalo Bill, etc.

Post who the guests will be in advance, then have questions asked beforehand via email or a thread on the board. This will cut down on call ins (not that call ins should be totally eliminated) - the hosts ask the questions and they're answered...more info in less time from the guests...

At some point - a call for style beers - someone from the BJCP guesting - really breakdown the individual styles - how to brew em, classic style comparisons (how two different pro beers compare and contrast and yet both meet the style guidelines), sampling of those styles on air if possible (ie, Westmalle dubble and New Belgian Dubbel - not a great example as they might not be accessible country wide, but you get the idea).

[masintek]

How about yeast culturing basics.
Or how about just choosing a particular style each show and going over everything from history, grain bills, hops, yeast, fermentation/conditioning, mashing, serving. Make the brew show similiar to those style books, of which many sucked but I am sure you guys could find some experts and do a much better job.