Gordon Strong, John Palmer and I discuss homebrew myths with Brad Smith in the Beersmith Holiday Episode. It was a blast doing it and hopefully we’ll do another one…
http://www.beersmith.com/blog/2011/12/22/beer-brewing-myths-holiday-episode-beersmith-podcast-29/
Cool, checkin’ it out right now. It’s highly pragmatic 
Oooh. I will watch this and get the mp3! Thanks Denny!
Great job and great info…
Thanks guys!
Great and distiguished info Denny! ;D
Thanks!
How could you guys have already finished it? I just finished it…
very cool, nice job guys!
Hah! You can’t fool me! That’s not you. I happen to know that you have a strong resemblance to David St. Hubbins. So who is that guy? 
Well done. Good job guys!
Ooh, distinguished again! You’re my best friend today, Ron! ;D
Just finished watching. Excellent! I’d like to see more of this format. There’s probably another show on this theme at least.
It’s so weird to see peoples’ faces. Like when you finally see what Garrison Keillor or Bob Edwards and there’s that cognitive dissonance between their voice and their face.
In any case, neat!
Thanks DC, I wasn’t aware BeerSmith was doing podcasts. I have some downloading to do.
We’re discussing doing more of them…maybe another myths episode, maybe some beer tastings. It was great fun and I hope Brad puts together more of them.
first think i thought to myself is, hey which one is denny, none of those guys look like his avatar!
Nice work! I like the Hollywood Squares format, maybe next time you could add in a couple of squares for Paul Lynde and Phyllis Diller. You could have one of them chime in after a discussion of enzymes or mash hopping.
Enjoyed the discussion and the format as well as the wealth of experience borught to most of the topics. That said, I thought the comments about no-chill were the weak point in the entire discussion. Strong’s idea that no-chill represents a greater danger of infection, seems to me unfounded. You are adding a self-sterilizing liquid to a container and closing it up. If anything this is less likely to be infected than a quick chill occasionally exposed to open air. If there is a difference in protein precipitation, that would be simple enough to measure. I doubt there is though, the material is denatured and is going to coagulate once it reaches a certain temp, and if it does so more slowly it doesn’t matter because it will by the time fermentation is over. The one aspect I could see being different, is how late additions are affected by what amounts to a ong warm whirlpool. If the container is closed, you wouldn’t lose a lot of aroma. I could see some additional bitterness coming from no-chill, but like everything it is different but not really inferior. You just have to know your system and your technique.
The othr question I came away with dealt with the idea of steeping dark grains. I understand how it would eliminate the need for a dose of calcium carbonate or bicarb, but once you add the steeped liquor it would still have an effect on both kettle pH and beer pH. Is this not as important?
I always thought that was one of the advantages of no-chill brewing.
I listened to this last night Denny. I thought you and Gordon were gonna duke it out there for minute. It’s good to hear such opposing views on step mashing from such well respected homebrewers.
I can assure you that I would never duke it out with Gordon…he’s bigger than I am! But I do think it’d good to hear differing opinions so that people interested in the subject have a range of options to try for themselves.