John Palmer's Moose & Squirrel

Ryan of Big Pop Brewing comes by the pub where discuss... well pretty much everything beer! Check out his homebrewing course: https://www.youtube.com/channel/UCnwa4i86afJ8MqaDDiQjGnA Bubba's Porter: 13lb 2 Row 1.5lb Caramel Malt 1lb Munich II 8oz Black Malt 8oz Chocolate Malt Hops: 1oz Columbus (60 mins) 2oz Cascade (5 mins) Yeast: San Diego Super Yeast OG 1.078 FG 1.014 Learn more about your ad choices. Visit megaphone.fm/adchoices

Author of 'How To Brew' aka the Bible of Homebrewing comes to the Homebrew Pub this week. We talk about how he got into brewing, what inspired the book, and visit his dream homebrew pub: The Moose & Squirrel John’s Dunkelbock 4 lbs Vienna (60%) 2 lbs Munich (30%) .6 lbs C80 (7%) .2 lbs Roast (3%) For 3 gallons 1.062 30 IBU 0.75 oz @ 7% for 60 Min Bavarian Yeast Learn more about your ad choices. Visit megaphone.fm/adchoices

Fred aka IGs @Blindbrewguy stops by the pub this week. We talk about the difference between brewing in the 90s to now. Woodsplitter Belgian Black Ale OG 1.058  FG 1.017  ABV 5.4% For 5 Gallons: 60-Minute Mash at 152° F 9 pounds Pilsner malt  1 pound Munich malt 1 pound Biscuit malt 1 pound Black malt 60-Minute Boil 0.75 ounce Pacific Jade hops, split into thirds   Add at 60, 30, and 10 minutes left in the boil 0.5 Saaz hops, add at 1 minute left in the boil 1 2/3 cups honey at flameout Belgian ale yeast, such as Safale S-33 Learn more about your ad choices. Visit megaphone.fm/adchoices

Matt from the Bay Area comes to The Homebrew Pub to talk about making his own wine. Learn more about your ad choices. Visit megaphone.fm/adchoices

Inspired by Stef of Making Pour Decisions, Kyle of NEK Meads (https://www.instagram.com/nekmeads) reached out to talk more about everyone's favorite honey based beverage. I learned a lot in this conversation! Recipe 1 Cherry Mead (Cerise) 30 lbs of balaton/morello type cherries with pits 12 lb Mix of acacia and linden honey. lallzyme ex-v Opti red 15 grams RC212 Goferm and fermaid o tosna nutrition meadmaderight.com Freeze the cherries, then thaw them in an 8 gallon bucket. Add honey, lallzyme ex-v, and opti red, stir and add enough water to fill up the bucket and to get to a 1.090-1.095 OG. Everyday, you will need to punch the fruit cap down. 1-2 times a day for a week. Follow tosna for nutrient additions. Let mead sit on the cherries for 30-45 days. Rack off, stabilize, then backsweeten to 1.045-1.055 with lighter colored honey. Adjust acid and tannin as needed. The key to this recipe is the cherry type itself. Recipe 2 Quick and easy kveik session mead! 6 lbs of orange blossom honey (light and floral honey works) Gypsum and spring water heated to 90 degrees Rehydrated and front load nutrients (fermaid o for kveik voss) 1 oz medium toast American oak in primary Pitch the rehydrated voss in the mixed up and warm must. Wrap bucket with blankets or jackets. In a week or two, the mead will be done and almost clear, I bottle condition at this step with a tbsp of malic acid (bench trial this). It could be bottle conditioned with erythritol for added sweetness or stabilized, sweetened, and kegged. Learn more about your ad choices. Visit megaphone.fm/adchoices

The ladies of Brewd Up Podcast come to the pub this week. We talk everything from homebrewing podcasts, mansplaining and what would make a brilliant speakeasy! This is a great conversation, so as always, come in and pull up a stool! Belgian Blonde Recipe: https://drive.google.com/file/d/1fdUVIK3fkodT6iu0ZCcfQfe9FeLgsA6f/view?usp=sharing Easy Cider Recipe: https://drive.google.com/file/d/1nqcJXI3avliCtE_1c7N-0Gvrkv6jfa7V/view?usp=sharing Learn more about your ad choices. Visit megaphone.fm/adchoices

Chris Morely of Beyond Grace swings by the pub to talk music and beer, beer and music and how the two play together! He also adds his Double Black IPA to the taplist! "Darkest before the dawn" Malts: Simpsons Pale Ale (67%) Munich (8%) Caramunich II (8%) Oat Malt (10%) Carafa Special III (3.5%) Midnight Wheat (3.5%) Mashed with a 2.5 L/Kg ratio @ 65 degrees Celsius 25 L batch going into the boil Boil - 1 hour total (~60 IBU) Chinook - 17g - 60 mins Chinook - 15 g - 15 mins Hopstand @ 78 degrees Celsius for half an hour Chinook - 20g Simcoe - 20g Eclipse - 20g I typically end up with around 19-20L post boil. Yeast: Bry 97, I pitched around 17g of rehydrated dry yeast to avoid under pitching Original Gravity - 1.078 Final Gravity - 1.018 Which leads to 8.4% ABV Dry hop Once at day 7 for three days, then a second of the same amount at day 9 for three days. Eclipse - 40g Vic Secret - 30g Chinook - 30g Simcoe - 20g Carbonate to between 2.2-2.4 Vols of CO2. Learn more about your ad choices. Visit megaphone.fm/adchoices

Landlord is on vacation, so please enjoy this rebroadcast of the brilliant chat with our mate Denny! We sit down with Denny Conn of the podcast, and co-author of book of the same name: Experimental Brewing. We talk the experimental approach to brewing, and add his Nick Danger Porter to the tap house. And remember people, no matter how much we brew, and like to debate: It's only freaking beer! Nick Danger Porter - 6 gallons: Grain: 12lb Lamonta : Pale American Barley Malt 1.8lb Metolius : Munich-style Barley Malt 1.25lb Crystal - 60L (2-Row)l 0.9lb Chocolate Malt 0.6lb SPECIAL Belgium® 0.130lb Black Patent Malt Hops (60 mins boil): 1oz Tettnang (First Wort) 1oz Hallertau Magnum (60mins) 1oz Cascade (10mins) Yeast: Denny's Favorite Mash at 153f 60mins Mash out at 168f 10 mins Learn more about your ad choices. Visit megaphone.fm/adchoices

Andy of Four Priests Brewery tells the story of how he accidentally opened a brewery, and serves the pubs in his local area. Through random luck, and tenacity he achieved what so many of us dream of. He also tells us about his dream brewpub: Martin Keen's garage. Listen to find out why! Go to https://fourpriests.co.uk/ to learn more Murgy Straight British Golden Ale - 5 US gallons / 19L Grain 6lb (2.72kg) Extra Pale malt / 2-Row (74% 1lb 4oz (560g) Maris Otter (15% 11oz (300g) Wheat Malt (8% 4oz (110b) Cara Malt (3% Hops 1/4 oz (7.1g) Talus 8%AA (20 min 1/8 oz (3.5g) Citra 13%AA (20 mins 1/3 oz (9.4g) Talus 8%AA (10 min 1/4 oz (7.1g) Citra 13%AA (10 mins 1 oz (28.3g) Talus 8%AA (30m hopstand @172F/78C 1/2 oz (14.2g) Citra 13%AA (30m hopstand @172F/78C 1 oz (28.3g) Talus 8%AA (Dry Hop at Day 5 3/4 oz (21.2g) Citra 13%AA (Dry Hop at Day 5 Yeast US-05 or equivalent OG 1.040 FG 1.008 32 IBU ABV 4.2% in Learn more about your ad choices. Visit megaphone.fm/adchoices

Alex from Carolina joins Andrew in the Brew Pub where we talk teenage brewing disasters, and kettle souring! Mixed Berry Kettle Sour 5.5 gallon: 6.25 lbs pale malt 2 lbs Flaked Oats 2lbs white wheat 1.25 lbs Lactose sugar (added during the boil) .5oz Nugget (or similar) at 60 min 2 oz Galaxy at flameout Whirlfloc tablet at 15 min 1pkg of Lactobacillus (Wyeast #5335) or similar 1 pkg of US-05 Heat 7.5 gallons of water to 154 and mash in. 75 minute mash. Mash out at 168. Once mash is finished cool wort to 100 and pitch the Lacto. Keep the wort between 90-100 degrees F for a day or so regularly checking PH. 3.5 is going to be somewhat sour and 3.1 is going to be about as low as you want to go. Once you hit the PH that you want, start the boil process as normal. After the beer ferments out, add in your fruit ~1lb / gallon brewed. I used costco frozen mixed but you can use whatever you'd like. I recommend freezing whatever fruit you use before hand to kill any unwanted bugs and breakdown the cell walls of the fruit.   Carolina Pale Ale 5.5 Gallon Water Profile: Ca 142ppm | Mg 21ppm | Na 29ppm | Sulfate 299ppm | Chloride 54 ppm | bicarbonate 109 11 lbs Riverbend Malt House Southern Select (2 row) 8 oz carapils 8oz crystal 40 1 whirlflock (15 min) 1pkg Cali ale WLP001 .25 oz Nugget 60 min .25 oz CTZ 15 min .25 oz mosaic 15 min .75 oz Azacca whirlpool (15 min) .75 oz CTZ whirlpool (15 min) .75oz Mosiac whirlpool (15 min) 1.5oz Azacca Dry hop 4 days 1.5 oz CTZ Dry hop 4 days 1.5 oz Mosiac Dry hop 4 days Mash at 152 for 75 minutes with a 10 minute mashout at 168. 60 min boil. Link to Skittlebrau from Pop Culture Brews Simpsons episode: https://open.spotify.com/episode/0IwCXQu964XhwZKzx2yUw2 Learn more about your ad choices. Visit megaphone.fm/adchoices