Medal winning home brewer Matt Weide joins us this episode. A regular here at the house, Matt brings us up to date on his projects and how the pandemic has affected his home brewing. We also get into a nutrient discussion about step feeding, when is it used, and do we stick to a step feeding regimen. Also, we had a question from an avid listener, Tyler Cott, he heard on an earlier show how Ryan was cold steeping his dark grains for a braggot and wanted to know more, Ryan also runs through his 3 variants of the Ryanbraggot.
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The guys spend some time reviewing historical ingredients used across a variety of historical cultures all around the globe. Chris issues a friendly challenge...
In this episode, we meet Eric Depradine of Zydeco Meadery. He is a 2006 and 2008 graduate of UL-Lafayette in history and chemistry and...
Jeff and Chris look at some questions posted by users on social media, Facebook and Reddit, answering them and discussing several of the topics...