Homebrew Bound: Recent Episodes
Blind Ninja Studios
Homebrew Bound is a show dedicated to exploring the world of homebrewing, beer experimentation and helping you make the best beer possible.
This week Gary is trying to make an IPA, and has some trouble. Let's try to help him out!
This week Gary is trying to make an IPA, and has some trouble. Let's try to help him out!
This week we're back and talking about New Zealand Pilsner, we also try our Cold Tropical Barleywine!
We bring back everyone's favorite format Roll a Style and come up with a brand new beer style!
This week we talk about how to convert a recipe from Extract to All Grain... So much Math!
This week we continue out discussion the book Farmhouse Ales, by talking about the history of Biere de Garde
This week we dive into how to create better foam and better foam stability in our beers
This week we talk about Philly Sour Yeast! Our commercial callibration is Oude Geuze Boon
This week we talk about Fruited Sour! Our commerical callibration is Molson Canadian Lager
This week we taste the ESC Rebrew of the American Wheat Ale and talk about Witbier.
ESC American Wheat: https://share.brewfather.app/NpRX2NMJHaxCLz
ESC Witbier: https://share.brewfather.app/meJLCxiY3ynoAp
This week we're tasting the ESC American Amber Rebrew (https://share.brewfather.app/obvcJo58xukXc9) and are joined by BJ to talk about brewing mead!
This week we're tasting the ESC Dubbel Rebrew (https://share.brewfather.app/NKkUmioOJAEJH5) and comparing Hydrometers and Refractometers
This week we revist the American Amber Ale from the Every Style Challange and make the recipe actually make sense!
This week we talk about the new BJCP Guidelines, specifically Hazy IPA and Brut IPA. We also talk about a rough brewday, and do a commerical calibration with Brewdog Elvis Juice
This week we talk about fixing stuck fermentation, finally finish the ESC IIPA rebrew and answer some listener mail
This week we talk about the interesting concept behind using Olive Oil as a substitute for Wort Aeration
This week we talk about Fly Sparging vs Batch Sparging. Commerical Calibration: Goose Island 312
This week we talk about what changes we think there will be in the new BJCP Guidelines and answer some listener mail
This week we talk about the problem with ibu estimation
Commercial Calibration: Bell's Mars IIPA
This week we talk about bad beer related gifts.
Commercial Calibration: Smithwicks Red Ale
This week we do a deep dive into Brown Ale and our Commerical Calibration is Kona Big Wave
This week we talk about a new historical brewing series we're starting and ask for your help!
This week we continue our discussion on Hop Oil Extracts and answer some listener mail!
This week we talk about some steps you can take to help make your beer as clear as possible
This week we start going deep into hop oil extracts and using them during fermentation.
This week we talk about milling with a beginner in mind and do a commercial calibration with Youngs Double Chocolate Stout
This week we are joined in studio by Devin Stinson! We talk about 2nd Fermentation, do a commercial calibration with Modelo Negra and answer listener mail!
Next Weeks commercial Calibration: Moose Drool
This week we revist Mash Hopping, try rebrew number 2 of the Irish Red Ale and do a commercial calibration with Newcastle Brown Ale. Next Week: Modelo Negra
This week we wrap up our series on Brew Like a Monk, try some homebrew using Sugar Creek Malts and do a Commerical Calibration with Sierra Nevada Pale Ale. Next Week: Newcastle Brown Ale
This week we continue our BLAM discussion and do our commercial calibration with Guinness. Next Week: Sierra Nevada Pale Ale
This week we continue our Brew Like a Monk series talking about the brewing process from Mash to Fermentor.
Our Commerical Calibration this week is Blue Moon. Next week we will be doing Guinness Draught
This week we continue our sensory discussion with a tasting of Sam Adams Boston Lager and Bells Two Hearted
This week we try the Irish Red Rebrew and work on the recipe for the IIPA rebrew for the Every Style Challenge
This week we are joined by Ellis Johnson, the brewer from The Garage Bikes & Brews. He talks about his journey as a brewer and what's coming up for The Garage. We also tackle some Listener Mail!
This week we try some listener beer, continue our BLAM discussion with Abbey Beer and answer some listener mail!
In a little bit of a different episode this week we talk about our experience with beer in Puerto Rico
This week we take a step back in time with Co-host Ryck and talk about Hot Weather Brewing
This week we are tasting some Sugar Creek Malt Company malts and building recipes around them!
This week we continue our discussion on Brew Like a Monk with the Inspiration Chapter! Also, Listener Mail!
This week Justin joins us for a discussion on lagering and what is actually going on when we lager.
This week we continue our discussion on Brew Like A Monk and talk about the importance of tradition in brewing
This week we start our discussion on the book Brew Like a Monk and talk about Trappist Ales
This week we continue our discussion on IPAs and talk about Shelf Stability in Hazy IPAs
This week we talk about how to break out of a brewing rut and how we approach new ingredients, styles and methods. Also Listener Mail!
This week on Homebrew Bound we talk about building a DIY Glycol Chiller and other ways to control your fermentation temperature. WARNING: Do not use a torch to bend the copper refrigerant lines! If it leaks the refrigerant burning puts off Phosphine gas that can kill you.
This week we continue our Beginner Brewer Discussion and talk about brewing high gravity beers.
There was an audio issue with the first part of the podcast!
We're in the new studio and talking about Fermentation Basics for the beginning brewer!
This week we continue our journey through The New IPA book and talk about Oxygen and Phenols during Dry Hopping
This week we continue our deep dive into IPAs and talk about how to manipulate the flavor perceptions of hops in your beer.
This week we look at some the beginning brewing kits from some major online retailers and talk about how to upgrade them
This week we answer a listener mail question about building your first recipe with adjuncts using a Pumpkin Ale as an example
This week we talk about aged hops and some of the new information about using them in your beer
This week we talk about how and why to make the switch to All Grain as a beginning brewer
This week we do a dive into hot side hopping and some new to us information on the topic
This week Brian and Katie talk about the step they took at the brewery to reopen after COVID and the challenges they have faced
This week we continue our beginning brewer series with an episode on brewing Extract Beer!
This week Eric from St Croix Valley Hops joins us and talks about how to grow hops at home!
We're back and decided to do an episode to update you on what we're doing during COVID-19 and give you some tips to keep brewing during this time
This week we talk about the difference between yeast vitality and viability and how to rinse and wash yeast.
This week we continue our yeast discussion with a talk about how to store and care for your yeast
This week we are wrapping up our yeast during fermentation discussion with part 2 of a 2 part series. We also takle some listener mail!
This week we are wrapping up our yeast during fermentation discussion with part 1 of a 2 part series. We also takle some listener mail!
This week we answer a listener question and do a quick discussion on fermentation vessels
This week we take a quick break from yeast to talk about Cleaning, Sanitizing and Sterilizing
This we try a listener's ciders, talk about using Multiple Yeast Strains and answer some listener mail
This week Ryck stops back in to try our ESB Specialty Wild Ale and then we do a Crystal Malt Comparison!
This week we talk try out ESC Kriek and ESC Mixed Fermentation Sour! Then we continue our grain series with a discussion about milling
This week we dive into our backlog of listener mail and try to answer all your questions!
This week we continue our malt discussion by digging into the different types of Specialty Malts
This week we continue our malt discussion by working on a common language for flavor descriptors and talking about different malt classifications
This week we try the first attempt at the wedding beer and critique it while discussing adjuncts
This week we try our water experiment beer and talk about how to adjust your Mash PH on brewday
This week Ryck joins us and brings down 3 of his latest beers for us to try and we talk about about the AB-Inbev and MillerCoors lawsuit
This week we welcome Gordon down to the show to kick off his brewing career! We dive into his first recipe and help him tweak it!
This week we try our ESC Irish Extra Stout and then start figuring out what went wrong with the first 4 beers we have to rebrew
This week Casey makes the trek over to Green Bay to check in with Ryck and try some of his most recent home brew!
This week we try our ESC Dragonfruit Cream Ale and then dive into boil and post boil measurements to take on brew day
This week we try our ESC Flanders Red Ale and then dive into creating a recipe for my brother's wedding
This week we try our ESC Belgian Golden Strong Ale and then dive into pre-boil measurements to take on brew day
This week we try our ESC BA Imperial Stout and start an indepth discussion about water and how to read a water report. BNS Water Report: https://bnspodcast.blob.core.windows.net/podcasts/BNS_Water_Profile.pdf
This week we try our ESC Scottish Light and start a sporadic discussion series on Session Beer
This week we try the ESC Belgian Single and have a quick discussion on what beer is the best Christmas beer! AHA Referral code: BCSGTG
This week we try the ESC British Strong Ale and have a quick discussion on Winter Ales. AHA Referral code: BCSGTG
This week we talk about a beer that Ryck brewed, the Sierra Nevada Resilience IPA and the interesting world of Contract Brewing
This week we dive into the importance of categorizing a beer by style vs what most people recognize
This week we try our Lichtenhainer and talk about the difference between Caramel and Crystal Malt
This week we try our ESC Scottish Heavy and then talk about the parts of the Hop Flower
This week we continue our Hop Series by talking about the different forms that hops come in.
This week it's the end of the Challenge and we talk about our ESB British Golden Ale, our ESB Red IPA and dive into the 80th style: Gueuze! We finish up with a few thoughts on the past 80 weeks
This week we try our American Stout and then dive into the Specialy Wood-Aged category!
This week we try our ESC Blonde Ale and then dive into the Belgian Golden Strong Category
This week we talk about our ESC Strong Bitter and then dive into the Mixed Fermentation Sour style!
This week we try our ESC Kentucky Common and then dive into the Irish Extra Stout Style
This week we try our ESC Belgian Trepel and then dive into the Specialty IPA - Red IPA Category
This week we try our rebrew of the Saison and then dive into the Pre-Prohibition Porter style!
This week we talk about our ESC Scottish Export and then dive into the Historical Kentucky Common style
This week we try our ESC Winter Seasonal Ale and then dive into the Belgian Tripel style
This week we try our ESC Oatmeal Stout, Taste a commerical example of Australian Pale Ale and then dive into the Best Bitter style
This week we taste our ESC Autumn Seasonal Ale and then dive into the Dunkles Weissbier Style
This week we try our ESC American Barley Wine and then dive into the Scottish Export Style
This week we dive into the Brett Beer Category and Ryck tries his first Brett Beer ever!
This week we try our Biere De Garde and then dive into the Specialty IPA: Brown IPA category
This week we try our ESC American Pale Ale and then dive into the Autumn Seasonal Beer Style
This week we try a listener's Berliner Weisse, our ESC Sahti and then dive into the Imperial Stout Style
This week try our ESC Berlinerweisse and dive into the Specialty IPA - Belgian category!
This week we try our ESC Wheat Wine, Ryck's Did You Bottle It Yet Stout and then dive into the Historical Style Sahti
This week we try our Belgian Strong Dark Ale and dive into the Black and White IPA categories
This week we try a listener's Apple Brandy, our ESC Gose, and then dive into BCJP style 15B Irish Stout
This week we do a double episode because of all the Gremlins! We taste our English Barleywine and then dive into the Wheatwine style followed by a dive into the Piwo Grodziskie
This week we try our ESC Tropical Stout, a listener's homebrew red wine and dive into the Double IPA Category!
This week we try our ESC Australian Sparkling Ale. We then dive into the Ordinary Bitter Category.
This week we try our ESC German Wheat Ale and a listener's Mead. We then dive into the Belgian Dark Strong Ale Category.
Batch Size 1 Gallon
Ingredients
1lb 8oz (24oz) bottle of Orange Blossom Honey 1 Gallon of Spring water (NOT RO or Distilled) 1 Campden Tablet 1/2 TSP Yeast Energizer 1 TSP Yeast Nutrient 1 TSP Bentonite 1 Packet of either Red Star “Montrachet” or Red Star “Pasture Red” dry yeast. 1/2 TSP Potassium Sorbate (optional but required if you plan to sweeten after fermentation) 1/8 TSP Potassium Metabisulphite (optional but required if you plan to sweeten after fermentation)
Steps taken:
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Fill a small pot with warm water (not from the gallon listed above) to no warmer than 90 degrees. Carefully sit your container of honey into the warm water bath. This will warm up the honey making it easier to mix with the water and other ingredients later. The reason for not exceeding 90 degrees is to prevent delicate flavor and aroma compounds.
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In a container/fermentor of suitable size for your batch, that has been sanitized, (I use a glass little big mouth bubbler) add (1) one crushed Campden tablet. The Campden tablet acts as a sterilant, some people choose to skip this step. (1/2 TSP) of Yeast Energizer. This acts like a cup of coffee for the yeast, helping it wake up. It also can be added to other batches of beer or mead that have become stuck, fail to finish fermenting. (1 TSP) of Yeast Nutrient. Mead is mostly all fermentable/sugar. The Yeast Nutrient helps keep the yeast healthy. Just like us, yeast does not do well on a diet of 100% sugar. (1 TSP) of Bentonite. The Bentonite acts as a clarifying agent. During fermentation a slight static charge is created helping the yeast flocculate, fall out of suspension, when fermentation is complete.
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Pour a small amount of the water from the 1 gallon, from the ingredient list, to the container. Swirl it around, or stir with a sanitized spoon to mix up the items from step 2. if the Campden tablet is not mixed it well, it will not work as a sterilant properly.
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Fill the container/fermentor to a maximum of 1/2 of the water to the container/fermentor to aid in the getting the honey evenly mixed in.
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Slowly begin adding the honey to the container/fermentor either stirring with a sanitized spoon or swirling the container/fermentor around as you go.
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Once all of the honey has been added, take some of your remaining water for the batch rinse as much of the honey that is stuck in the bottle out and into your container/fermentor.
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Top up your batch to the one gallon mark. At this point you would think you should pitch the yeast, but refrain from doing so. The Campden tablet that was added will kill off the yeast you would add. The ingredients in the Campden tablet that act to sterilize the must (unfermented wine/mead) will naturally dissipate in 24 hours.
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If Campden tablets were not used, skip ahead to the next step. Cover the top of your container/fermentor with a paper towel and let sit for 24 hours.
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Pitch your yeast, add your airlock, and move to a suitable environment for it to ferment. Gently rock the fermentor about once every couple days. This will help off-gas the batch. In my experiences, Mead ferments better when it is off-gassed, as well as aides in clarification. Off-gassing is a process of getting CO2 out of solution.
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Once fermentation is complete, take gravity readings to be sure, rack your mead to secondary.
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If you plan on sweetening your mead. add the Potassium Metabisulphite, which will kill off any yeast left in your mead. Add the Potassium Sorbate, which will stablize your mead as well as preventing the mead from re-fermenting your sweetening addition. At this point I also added 1/8 TSP of liquid oak essence. I prefer this over oak chips or spirals, because it is too easy to get too much oak flavor into your mead.
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Let sit at the least 2 weeks in secondary before bottling.
This week we try our American Porter and then talk about the Gose for the Every Style Challenge
This week we taste the ESC American Wheat and we cover the Belgian Blond for the Every Style Challenge
This week we cover the Tropical Stout for the Every Style Challenge and taste our Irish Red Ale
This week we start the Every Style Challenge. Also, Spencer stops by to talk about his mead making adventures!
This week Erik weighs in on the state of Beer in 2017. Next week back to some homebrewing
We're BACK! (kinda) this week we talk about the state of the show and where we're going moving forward.
This week Casey and Myles catch up and talk about their early brewing days and obstacles they faced.
This week we have a full studio and we taste a few different Treehouse beers and a Treehouse inspired homebrew.
This week Erik and Casey talk about the East Coast Style IPA that they just kegged and a little bit about how the brewday went.
We're back! And this week we tackle the subject of brewing software. We compare the results from a few different sources to try to find the most accurate one.
This week we Myles talks about some research that he's done on anti-foaming agents and Casey talks about his Counter-Pressure Filler Woes
This week Erik and Casey talk about GABF and other large beer festivals and if they're really all that great.
This week we try one of Myle's homebrews and then talk about all the nifty beer gadgets there are out there.
This week we talk about all the crazy things going on in our lives, discuss malting again and wrap up our initial discussion on water.
This week we talk about how to recover from some common brewday mistakes that will save your brewday
This week Myles tells us how to malt our own grain and Casey tries to figure out why you'd want to.
This week we calibrate our palate with a re-calibration of Fat Tire. We also attempt to create a clone recipe
This week we talk about how we approach creating homebrew recipes and talk about the common mistakes new brewers make.
We talk about Caramel and Crystal Malts. We also wrap up our discussion on Base Malts and try Chad's Beer!
This week Myles is out of the studio and Casey has no plan... So Ryck comes down to talk about beer and his next Homebrew Exbeeriment
This week we talk about Casey's recent brew, and dive into the different types of Glassware.
This week we talk about an ESB that Casey brewed and fermented with 2 different yeasts. The results may surprise you.
This week we dive into Winter Warmers, answer a listener question, and explain why we've been missing so many shows this past month.
This week we continue our talk on the science behind Mashing and Myles gives Casey a stupidly hard quiz. It's a good time. We also do our first Commercial Beer Tasting with Summit's Northern Porter
Andrew Shaw came on to the show to talk about the University of Wisconsin River Falls Hop Program and what hops do well in the Midwestern Climate
This week we try a beer from Myles that he hopped with home grown leaf hops and dive into the exciting ingredient that his hops!
This week we got together later in the day and did a beer tasting that turned into a meltdown, I hope you guys enjoy!
This week we local Homebrewer Mike O'Hara comes down to let us tastes his latest beer. We also devise our first homebrew experiment!
This week we give you a crash course on Bottling. And try a Myles/Casey Collaboration beer.
This week we go on location and brew with local homebrewer and Myle's brewing parter Erik Wood. This was recording during a Lambic Brewday
This week we talk about Specialty Grains and local hombrewer Pat came down to let us taste is Chocolate Stout
This week we talk all about Malt Extracts, give recipes for the competition pale ales and Myles gives Casey a quiz.
This week taste a couple of beers from local homebrewer, Logan, define the American Pale Ale and give a quick overview of the homebrew process.
For the first episode of Homebrew Bound we talk about what homebrewing is, how we all got into homebrewing and taste Casey's ESB