Daniel Bauer from Kaw Point Meadery joins us tonight, also listener and Facebook friend, Zack Delashmit and his girlfriend Melissa join us to talk about his accidental braggot and brewing experience. Ryan solves the question of black currants, bet ya didn’t know there were more than one! Jeff sent Ryan & JD a box of homemade offering, included was an IPA Braggot. Jeff shares the recipe below.
6.6lbs Maris Otter LME
5-7lbs Basswood honey to SG
1lbs crystal 10L
0.5 lbs aromatic Munich
2oz Apollo hops (pellet) (60 min)
Irish moss (20 min)
2oz Cascade (whole) (20 min)
Steep the grains in 1.5 gal at 155 for 60 minutes. Follow hop schedule, dose with Irish moss per package directions standard for beer. Add LME last 10 minutes and stir to keep from burning. Cool to 90 degrees and add honey to 1.090, ferment with US-05.
Josh Mahoney joins us for this episode. he has won boat loads of medals and awards for his braggots and ciders. We also discuss what beer styles works for a braggot, and Ryan has exciting news that leads to a discussion about long-term aging.
We sent Ryan to HomeBrewCon 2017 in Minneapolis this year, and he talked to a few mead makers and fans at Club Night. It’s not too late to start a holiday project, Thanksgiving and Christmas is a good time to share a nice cider, or mead made with a few holiday spices like nutmeg, cinnamon, allspice, etc. And can you store wort or must for any length of time? JD, Ryan and Jeff toss it around the table.
Matt Weide joins us for some discussion on Bochet style meads. Matt is a former AHA Mead Maker of The Year, and a Mazer Cup medalist. We’ll also toss around session meads, an alternative to the high gravity traditionally brewed meads. JD also asks the crew for some feedback on a cyser inspired by British dry ciders.
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This episode our guest is Thomas Eiibner, a former AHA National Meadmaker of The Year who medaled in a competition with a mead that was just 10 days old! Also, homebrew clubs, are they worth it? What are the benefits, and advantages if any. And finally, Ryan spoke with Brian Joas at HomebrewCon’s Club Night about a lime mead that sounded like the perfect summer drink. Make sure to subscribe to the podcast with your favorite player, and talk to us on Facebook and Twitter @TheMeadHouse
Carvin Wilson joins the boys to talk about his home brewing and philosophies, he was also kind enough to send us a sampling of his meads in a bottle swap. JD sent a box out to the crew a couple months ago, we’ll get some feedback on his sample pack, and the Food Bible, if you don’t have it, get it. It’s an awesome reference if you’re wondering what foods pair with other food flavor wise. Need an idea for your next mead? Flip the pages in this book, you’ll likely see something that looks like it may be an interesting recipe.