• Episode 88

  • Jun 6 2018
  • Length: 1 hr and 30 mins
  • Podcast

Episode 88

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  • Summary

  • Show Notes: [caption id="attachment_1572" align="alignleft" width="250"] Joe Kurowski, Senior Brewing Manager[/caption] "I have good ideas!" Joe Kurowski, head brewer at White Labs, visits The Mead House. We talk discuss fermenting under pressure (not fermenting while listening to the Queen/David Bowe 1981 hit), yeast autolysis when bottle conditioning, using yeast found on fruit trees in Denmark and more. Bill Quirk stops by to talk about his Key Lime Braggot and how he achieved the graham cracker crust flavor. The crew responds to online questions and comments from:
    • Chris Funderburg, Mead Brewers and Enthusiasts Facebook group, about what types of bottles are best for mead.
    • Becca Osburn, Fruit Wine and Mead Making Facebook group, about her rose pedal and cherry mead.
    • Matt Flanagan, Mead Brewers and Enthusiasts Facebook group, on "organically" or "naturally" killing yeast.
    • Expensive Wafer, Reddit Mead Group asking about adding nutrients after 13 days and not at 1/3rd sugar break.
    Products mentioned on this episode: White Labs Yeast
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