In the next week or so, we’ll be launching “Ask the Experts” as a special AHA members only feature on the main website. We’ll have various brewing experts available to answer questions you submit. There will be an email address for people to submit questions on a topic the expert has decided on, and a couple weeks later the questions and answers will be posted on the main AHA website. You’ll have to be an AHA member to access them. John Palmer will be the first expert, and we’ve got a couple more lined up after that. We’ll have one per month. But I’d like to hear from all of you with suggestions about who you’d like to have and what topics you’d like them to cover. Please post your suggestions here and I’ll do my best to contact the people you mention and ask them to participate. Keep in mind that the experts will be volunteers who aren’t reimbursed for their time.
OK, I guess it’s time to join again…It’s been a crazy ride the past few years but, I’m getting back on track with the hobby. If you want, you can use me as a reference to starting a brew biz. You know my background. I think it would be a good fit.
Sounds like fun.
Stupid question but I am a relatively new card holding AHA member; is there other members only sections of this website?
I think it’s great idea! Now I just have to join. :-\ The fee’s aren’t too bad tho!
I’d like to see that expert dude “Conn” discuss the technical side of converting a VW bus into a fermentation/lagering room!
Great effort Denny!
I’d like to see Jamil Z…can we talk about recipe development?
He’s a popular guy in our wide world of brewing and I think he will generate alot of interest.
So, kinda almost like the Evil and Now Banned Tech Talk, except we get answers to our questions from a single expert rather than the group. Huh, might just work.
I think this is a great idea!
Denny, great idea for exclusive AHA member content.
I am personally very interested and want to learn more about Top Cropping Yeast. The knowledge in publications (mags, books, etc.) is usually just very general and not the main topic. I love to hear an expert that top crops regularly on techniques, when and how, what the yeast looks like, viability, and effects or drift of yeast from batch to batch. Either homebrewers or pro brewers that top crop would be great. I think the D.L. Geary Brewing Co. in Maine top crops, but I don’t know of many other pro brewers that do.
Thanks for all the suggestions and keep 'em coming! This whole thing will be driven by who the members want to hear!
I think Denny should save a slot for himself.
I know it helped me to learn about batch sparging from Denny when I was moving from extract/specialty grains to partial mash. Things like making the mash tun, working the water volumes and recipe conversion are all things I learned from Denny and his resources.
+1 Been coat tailing long enuff. What a nice perk Denny…
Ray Daniels and any/all brewers who currently own their own brewery/brewpub. Would love to gather more info/experience from those who have been through it to help more folks get there.
Excellent idea. I’ll be thinking of ideas to discuss.
Possible Topics
- Bugs and critters (serious brett, batch blending and long term aging discussion)
- Open Fermentation for homebrewers
- High End Techniques for improvement (everyone can learn)
- Wood (how, when, why, what)
- Braggot (more misinformation can be found on this topic than any other)
- Non standard mash techniques (for example “Brewing a Wheat Beer with Intensive Banana Aroma”)
Possible People
1. Get one of the Italian Pro Brewers on here; there are brewers over there brewing heavily spiced beers on wine yeast and having good results. (I could possibly help on this one if no one else had better contacts)
2. Brewer or non-brewer scientific types
3. Hop groups who will take suggestions from homebrewers
4. People like Michael Eder
Cheers, j
Thanks for the ideas…a couple questions…
I’m not sure what you mean by this.
Who?
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See if someone from Indie Hops, OSU or maybe even Hop Breeding Company will answer questions (or take idea suggestions) from homebrewers. For example, I’d love to see a clean, low cohumulone, high alpha, version of bullion that stores well.
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Remember that article that you didn’t read in the May/June issue of zymurgy, that guy.
Cheers, j
Got it…I’ve already got somebody in mind.
:-[ Guess I’d better do some reading!
Yes, the Commercial Calibration section of Zymurgy is Members-Only. So members can see the judge comments of every beer our Commercial Calibration judge team has reviewed in Zymurgy. You can find Commercial Calibration at Zymurgy Archive - American Homebrewers Association.
You need to be registered on the HomebrewersAssociation.org website (which you are if you’ve posted to the Forum) and have your site registration linked to your AHA membership. You can find instructions for linking your membership in the site FAQ: The Community for Homebrewers | Homebrewers Association.
Cheers!
Gary
Thanks Gary. Good stuff.