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:
Jeff takes some time to talk Chris through a mead recipe he’s taken through several iterations – a sangria style mead he makes for...
The guys get a little silly this week – leaning into the presentation side of mead making to think up cool, interesting or silly...
The guys spend a little time chatting about carbonated meads – ways to do it, cautions needed during the process, why and what to...
