The Homebrew Pub
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Top 10 The Homebrew Pub Episodes
Goodpods has curated a list of the 10 best The Homebrew Pub episodes, ranked by the number of listens and likes each episode have garnered from our listeners. If you are listening to The Homebrew Pub for the first time, there's no better place to start than with one of these standout episodes. If you are a fan of the show, vote for your favorite The Homebrew Pub episode by adding your comments to the episode page.
Extracting brewing knowledge from @the_extract_brewer
The Homebrew Pub
06/14/22 • 28 min
David, aka @the_extract_homebrewer on IG, joins Andrew in the pub to talk the joys of extract brewing, bagels and adds his altbier to the taplist. They also get talking about how to use Sorachi Ace hops, there is a bonus recipe for this episode!
Düsseldorf-style Altbier (Extract Version)
Batch Volume: 3 gal (Kettle)
Fermenter Volume: 2.75 gal
Boil Time: 30 min
Mash Water: 3.34 gal
Total Water: 3.34 gal
Boil Volume: 3.21 gal
Pre-Boil Gravity: 1.017
Vitals
Original Gravity: 1.053
Final Gravity: 1.013
IBU (Tinseth): 46
BU/GU: 0.86
Color: 33.5 EBC
Mash
Temperature — 150 °F — 45 min
Malts (2 lb 3.2 oz)
1 lb (21.9%) — Avangard Pilsner Malt — Grain — 3.3 EBC
6.4 oz (8.7%) — Weyerman Aromatic Malt — Grain — 49.5 EBC
6.4 oz (8.7%) — Weyerman Munich Dark — Grain — 25 EBC
4.8 oz (6.6%) — Dingemans Caramel Munich II — Grain — 120 EBC
1.6 oz (2.2%) — Weyermann Carafa Special II — Grain — 1100 EBC
Other (2 lb 6 oz)
1 lb 13 oz (39.6%) — Briess Pilsen Light DME - Dry Malt Extract — Dry Extract — 3.9 EBC — Flameout
9 oz (12.3%) — Briess Munich Dry Malt Extract (DME) — Dry Extract — 20 EBC — Flameout
Hops (0.77 oz)
0.37 oz (36 IBU) — Nugget 14.2% — Boil — 30 min
0.4 oz (10 IBU) — Nugget 14.2% — Boil — 5 min
Miscs
0.3 ml — Lactic Acid 80% — Mash
0.25 items — Whirlfloc — Boil — 15 min
0.25 tsp — Yeast Nutrients — Boil — 15 min
Yeast
1 pkg — Danstar Nottingham 75%
150 billion yeast cells
1.06 million cells / ml / °P
Fermentation
Primary — 62 °F — 5 PSI — 21 days
Cold crash — 34 °F — 56 days
Carbonation: 2.5 CO2-vol
Alien (w/Paul Crowther)/ Weyland-Yutani Aspen Ale - 5 gallons (from Pop Culture Brews Alien episode)
(90 min mash 90 min boil)
grain
4.5kg/10lb Maris Otter
1kg/2.5lb Flaked Rice
hops
30g/1oz Fuggle (90 mins)
30g/1oz East Kent Golding (90 mins)
100g/3oz Sorachi Ace (5 mins)
adjuncts
1 Whirfloc Tablet or 1 tsp of Irish Moss (15 mins)
yeast
Nottingham Ale yeast
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3 Listeners
Julia Herz of The American Homebrewers Association
The Homebrew Pub
02/08/22 • 34 min
This week we're welcoming the Executive Director of the American Homebrewers Association!
Julia added her Cherry Chica Stout to our tap list - link: https://www.homebrewersassociation.org/homebrew-recipe/cherry-chica-stout-with-julia-herz/?utm_source=dlvr.it&utm_medium=twitter
Visit us at www.thehomebrewpub.com
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Cloning Guinness with Homebrew Challenge
The Homebrew Pub
04/19/22 • 45 min
Martin Keen, the intrepid brewer of Homebrew Challenge, who brewed all 99 BJCP beer styles in 99 weeks comes to the pub this week for a lovely chat, and to add his Guinness Clone to our taplist.
This is a really fun chat about how Martin challenged himself to brew every week for 2 years, and how it developed the way he approaches brewing
Guinness Clone - 6 gallons
8 lbs Maris Otter (2.9 SRM) Grain
2 lbs Flaked Barley (1.4 SRM) Grain
1 lbs Roasted Barley (558.8 SRM) Grain
2.50 oz Fuggle Pellets [4.30 %] - Boil 60.0 min Hop
1.0 pkg Irish Ale (Wyeast Labs #1084) Yeast
Steal a portion of the chilled wort (I took 24 oz form a 5 gallon batch) and place in a covered container in the fridge for 3 days. Boil for 10 minutes, cool, and add to the fermenter with the rest of the beer.
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Jaggers Brewing Co.
The Homebrew Pub
02/15/22 • 40 min
This week we welcome in Youtube homebrewer Matt Jaggers (such a cool name). We discuss our approaches to being content makers, Matt's approach to brewing, and add his Berlinerweisse to the tap list
Jaggers Brewing Co - Berliner Weisse v4
Reverse Osmosis Water
Water Salts (Yellow Balanced Profile) - Beersmith
Grain Bill:
50% Belgian Pilsner
50% Wheat Malt
0.18 oz Magnum Hops (5.1 IBUs) - 15 min addition
Whirlfloc Tablet - 15 min addition
Yeast Nutrient - 10 min addition
Kettle soured with Lacto
No-chilled
Room temp fermentation
White Labs Lacto WLP677
Wyeast 1007 German Ale
Strike water at 151F - 66.1C - Mashed at 148F - 64.4C for 75 mins
Bring to boil for 15 mins - No chill until 95F - 35C and pitch Lacto
Mash ph 5.6 - Target after Lacto target ph 3.5 - actual ended up being 3.36
Bring back to boil for 45 mins - add 15 min and 10 min boil additions
No chill again until room temperature, pitch yeast
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Ramon Strauss of Venture Brewing Club
The Homebrew Pub
02/22/22 • 50 min
This week we welcome to The Homebrew Pub Ramon Strauss of Venture Brew Club. He's adding to the taplist an Argentinian recipe from Nico Cervecero (and you can see his original video for the recipe here: https://www.youtube.com/channel/UCd_7l6WYotJX-fj-5IkehOA)
This is the link to the Dorada Pampeana from Venture Brews in English here:
https://www.youtube.com/watch?v=JqnFwK8iePU&t=14s
Dorada Pampeana
Original recipe from Nico Cervecero
For 5.5 gal (21 l)
Targets
OG 1.058 SMR 5.5 IBU 27
Grain Bill
11 lbs (5 kg) German Pilsner
8 oz (0.2 kg) Crystal 30
Hops
1 oz (30g) Cascade 7.5% AA at 60 min
Other
Irish moss and yeast nutrient at 15 min
Yeast
SafAle S-04
For a 90 min boil
Single infusion mash 60 min at 153 F (67 C)
Batch sparging
Strike water 3.7 gal (14 L) at 165 F (74 C)
Sparge water 5.0 gal (19 L) at 170 F (77 C)
Estimated pre-boil vol 6.9 gal (26 l)
Estimated BG 1.046 (75% Effc)
Fermentation plan
Week 1 at 65 F (18 C)
Week 2 Diacetyl rest at 72 F (22 C)
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Making Pour Decisions
The Homebrew Pub
03/08/22 • 34 min
We are joined by Stef of the YT channel Making Pour Decisions -(https://www.youtube.com/channel/UCFFtFXLqXHUGHUQuQFTy2hQ)
Stef is a mead maker, meaning the first time in the Homebrew Pub we are not discussing beer (ok, not 100%, it comes in a bit!)
This was a really fun conversation, and I learned a lot about the process of making mead!
Helgen Mead: 1 gallon:
Either 2.5 to 3lbs of honey. I originally used almond honey, but you can use whatever you have so long as it's natural and raw.
1.3 oz of juniper berries
1 cinnamon stick
.5oz of fresh ginger
.5 oz of coriander seeds
1 cup of strongly brewed black tea
3-5 dried orange or tangerine peels
Spring water to fill
1 packet of Red Star Premier Blanc wine yeast
Mix all together and let sit for about 2-3 weeks then rack off of lees and botanicals. Add sticks toasted/burnt oak or bitch and let sit for another 2-3 weeks before bottling
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Farm House Blonde with Gamn Dood
The Homebrew Pub
04/05/22 • 31 min
A good friend of the landlord, Billy aka Gamn Dood (@gamndood) visit the Homebrew Pub to add his Farm House Blonde Saison to the taplist. We talk approaches to beer, and how to ferment your lager faster (more information on this can be found over on thehomebrewpub.com)
Fox Run Farm House Blonde - 12.5 Gallons
11lb Pale Ale Malt
1lb Dextrose
1lb Rice Hulls
1lb Flakes Rye
9oz Munich Malt
8oz Acidulated Malt
8oz Aromatic Malt
Hops:
1.72oz East Kent Goldings (55 mins)
1.72oz East Kent Goldings (10 mins)
2min hopstand at 200f
Yeast:
1 pkg - White Labs Belgian Style Saison Ale
Pre-Boil Gravity : 1.029
Original Gravity : 1.035
Final Gravity : 1.006
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Kettle souring w/ Alex in Unhinged Brewing
The Homebrew Pub
06/28/22 • 35 min
Alex from Carolina joins Andrew in the Brew Pub where we talk teenage brewing disasters, and kettle souring!
Mixed Berry Kettle Sour 5.5 gallon:
6.25 lbs pale malt
2 lbs Flaked Oats
2lbs white wheat
1.25 lbs Lactose sugar (added during the boil)
.5oz Nugget (or similar) at 60 min
2 oz Galaxy at flameout
Whirlfloc tablet at 15 min
1pkg of Lactobacillus (Wyeast #5335) or similar
1 pkg of US-05
Heat 7.5 gallons of water to 154 and mash in. 75 minute mash. Mash out at 168. Once mash is finished cool wort to 100 and pitch the Lacto. Keep the wort between 90-100 degrees F for a day or so regularly checking PH. 3.5 is going to be somewhat sour and 3.1 is going to be about as low as you want to go. Once you hit the PH that you want, start the boil process as normal. After the beer ferments out, add in your fruit ~1lb / gallon brewed. I used costco frozen mixed but you can use whatever you'd like. I recommend freezing whatever fruit you use before hand to kill any unwanted bugs and breakdown the cell walls of the fruit.
Carolina Pale Ale 5.5 Gallon
Water Profile: Ca 142ppm | Mg 21ppm | Na 29ppm | Sulfate 299ppm | Chloride 54 ppm | bicarbonate 109
11 lbs Riverbend Malt House Southern Select (2 row)
8 oz carapils
8oz crystal 40
1 whirlflock (15 min)
1pkg Cali ale WLP001
.25 oz Nugget 60 min
.25 oz CTZ 15 min
.25 oz mosaic 15 min
.75 oz Azacca whirlpool (15 min)
.75 oz CTZ whirlpool (15 min)
.75oz Mosiac whirlpool (15 min)
1.5oz Azacca Dry hop 4 days
1.5 oz CTZ Dry hop 4 days
1.5 oz Mosiac Dry hop 4 days
Mash at 152 for 75 minutes with a 10 minute mashout at 168. 60 min boil.
Link to Skittlebrau from Pop Culture Brews Simpsons episode: https://open.spotify.com/episode/0IwCXQu964XhwZKzx2yUw2
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Rob (From The Internet Talks) Beer
The Homebrew Pub
03/15/22 • 47 min
This week we welcome Rob From The Internet of the YouTube Channel Rob (From The Internet) Talks Beer - and that's exactly what we do. We talk beer, how to change recipes, and adds his Canadian Dirty Blonde to the taplist.
Check out Rob's YouTube channel here: https://www.youtube.com/channel/UCZ43uitbuqP1znpn7-OqBxw
Reach out to him on Twitter: @RobFromInternet
Candian Dirty Blonde 6.53 Gallons
Grain:
6lb 10.3oz Pilsner (2 Row) Ger (2.0 SRM)
1lb Carapils (Briess) (1.5 SRM)
9.3oz Caramel/Crystal Malt - 40L (40.0 SRM)
Hops:
1oz Tettnang (60 mins)
1.09oz Perle (5 mins)
Yeast:
Cali Common Lager
Est Original Gravity: 1.043 SG Est Final Gravity: 1.009 SG Estimated Alcohol by Vol: 4.5 % Bitterness: 22.3 IBUs Est Color: 5.4 SRM
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Blackberry Fields in Belgium IPA with Can Do Brew
The Homebrew Pub
05/24/22 • 41 min
Dennis of Can Do Brew on Instagram (@Can_do_brew) visits the house pub to talk homebrewing down in Mexico, never brewing the same beer twice and to add his Belgian IPA to the taplist! This is a really fun conversation, which gets impacted by weather on the ethereal plain.
Blackberry Fields Belgian IPA - 6 gallons
Grain
11lb Pale Ale Malt
0.5lb Crystal Medium
0.25lb Carapils/Carafoam
Hops:
2oz Southern Dawn (60 mins)
1oz African Queen (30 mins)
Yeast: Belgian Ale Yeast
Blackberries in Secondary
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FAQ
How many episodes does The Homebrew Pub have?
The Homebrew Pub currently has 33 episodes available.
What topics does The Homebrew Pub cover?
The podcast is about Leisure, Hobbies, Podcasts, Arts and Food.
What is the most popular episode on The Homebrew Pub?
The episode title 'Extracting brewing knowledge from @the_extract_brewer' is the most popular.
What is the average episode length on The Homebrew Pub?
The average episode length on The Homebrew Pub is 45 minutes.
How often are episodes of The Homebrew Pub released?
Episodes of The Homebrew Pub are typically released every 7 days.
When was the first episode of The Homebrew Pub?
The first episode of The Homebrew Pub was released on Feb 8, 2022.
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