How to incorporate non-traditional ingredients would be a great topic for him. For the would-be nano brewers, he’s also an ace at non-traditional (cheap) marketing. That’s getting away from the homebrew focus, though.
Oops, posted in wrong forum. My apologies.
I’d like to hear about someone who’s an expert on no-chill fermentation.
Would also like to know more about pressurized fermentation.
Can’t help you with names for either, sorry.
After reading Alpha and Beta: War of Words Revisited in the last issue of Zymurgy’s Dear Professor column, I would like to hear more from Dr Evans from the U of Tasmania. His research into starch degrading enzymes with respect to time temperature, mash thickness and enzyme levels seems to go into more detail than mash at 156F for more dextrins and 150F and below for more fermentable wort. Questions I would ask involve malt analysis and how to tailor it to a specific mash profile for a given result. It would be fun to take a house recipe and make different beers just by altering mash parameters.
I’d like to hear from someone about Cask Conditioning and Real Ale Techniques. Alex Hall in NY is a local expert from here but I am sure there are others in the US and especially the UK.
Some of the things that really helped me out over the years…
- What are some low-cost solutions for greatly improving your beer?
- Brewing water, salts, and pH during the mash. How important are they? How do I get (and read) a water report?
- Alternative techniques to brewing. Brew in a Bag, No Chill, Etc.
- Fermentation. Is it possible to lager without a refrigerator? How important is temperature control? How long is too long in primary?
- To do or not to do–what have you learned NOT to do? Failed experiments, etc.
I’ve found lots of information on starting small scale breweries but very little about brewpubs. What scale to brew on? What different licensing? How yeast pitching is handled, meaning is it more economical to buy large pitches of yeast? Those kind of things.
I (like punatic) would love to hear about the hurdles brewing commercially on a 20 gallon brew sculpture.
I would like to see an A.T.E. with Chris White (White Labs). I think we all could think of billions of yeast related questions; comercial oxegenation methods, fermenter volume and esters and substitutes for traditional oxegenation. After reading “Yeast” the book, he has opened a pandoras box of yeast ideas and questions. I would also be interested in hearing about the WHITE LABS comany itself as well as their yeast and servomyces. Thanks
There’s a family in the San Luis valley in Colorado that malts. I’m not sure how big their operation is, but it’s pretty young still and seems pretty small. It’s called the Colorado Malting Company. I’ve bought some bags from the owner Jason and he seemed plenty friendly and knowledgeable. They’re getting into malting gluten-free and weird grains (like teff) too, so he might be a good person to talk about malting your own grains.
Would love to hear from Vinnie C. - hops, wild yeast, barrels, experimentation, etc. etc. etc.
I think Dan Carey from New Glarus would be a great addition - a LOT of knowledge, and I believe he was a homebrewer to start.
Thanks for the suggestions. I hope we can get this goings again soon.
Chad Yakobson at Crooked Stave on all things Brett!
Edit!
Speak of the devil, just got the email about eZymurgy being available on online and one Chad Yakobson has an article on Brett! ;D
Actually, I am pretty sure he never brewed at home. If I remember correctly, he went straight to the German Master Brewer program.
Homebrewers don’t mind if we hear from people that are much more educated than ourselves either…