Beer and Brewing Podcast notes

Aslin

Dry hop around 65*F
Layer whirlpool hops based on character at different temperatures. Some oils break down at higher temps.
Dry hop post-fermentation
No bittering additions in the brewery

Double Stack
- Real maple syrup on cold side, crashing out as much yeast as possible before adding.
- Andy expressed some concern now that they are canning, but said that the yeast is probably so stressed at that point it probably wouldn’t re-ferment.
Blueberry Muffin
- Muffin character likely due to THP (I've done more research around this and found that it's likely just BSG blueberry flavoring)
- 6-7% ABV, FG above 1.020
- Uses brett for extra “character”
44lb per 30 bbl (0.76oz per gal) whirlpool on nearly every beer
No bittering additions

All lagers are naturally carbonated (sounded)
- Spunded beers retain volatile flavor elements (e.g. sulfur) that attribute taste to the beer
- Force carbonation stresses the yeast
Ferment lagers at 48*F
Decoction only lagers, mostly single

Dry hops done after fermentation, fermenting in high 60s low 70s
No hop gun, using dry hop port.
No recirculation, Sam says it pulls out too much astringency that he doesn’t want. They let pure volume of hops determine the flavor
Aggressive packaging schedule, IPAs do not sit for any length of time after fermentation and dry hop schedule.
Adjuncts added to stouts are only toasted. Sam basically says that they don’t want people aging heavily adjuncted stouts for over 6 months, so they don’t really worry too much about infections taking root in < 3 months.

DDH means double the dry hop amount
Codename Superfan
- Citra, Simcoe, Ekuanot. Formerly had Amarillo but replaced with Citra
- 1.012 FG, 6.5 abv
- Goal was to have a beer that had just enough body where you could drink a few
- 2-2.25lb/bbl
Noob
- Mosaic and El Dorado
1lb/BBL in WP, 2-6lb/BBL in dry hop
Single IPA
- Dry hop 2 days after terminal
- 3-4 days later, cold crash

Rare DOS recipe virtually unchanged.
- Absurdly low roasted barley, mostly caramel backbone with chocolate layered on top
2-row only. Says MO just isn’t expressive enough to matter
Used a lot of caramunich. They use a lot of caramunich iii. Also use Simpsons DRC.
Use Cara 80. Feels caramel is under appreciated.
30P floor on OG. No real care about specific gravity
Employ ~9 different types of sugar
- Molasses has sticking power
- Maple doesn’t stick around at all. Speculated you’d have to do 50+% maple syrup to get maple flavor
- Maltodextrin is Splenda and has a fake sweet flavor to it
On blending, ignore alcohol and try to focus on vanillas from the barrel and something he describes as a caramel burn. Lingering sweetness doesn’t change from the barrel to the final product while alcohol burn does with temperature.